Miele Oven 09 855 050 User Manual

Operating and Installation Instructions

Combi Steam Oven

To prevent accidents and machine damage, read these instructions

before installation or use.

en - US, CA

M.-Nr. 09 855 050

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Contents

IMPORTANT SAFETY INSTRUCTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Guide to the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Front view. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Included accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Functional description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Sensor buttons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Touch display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Condensate container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Grease filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Roast probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Temperature / Core Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Noise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Preheating phase. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Steam reduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Keeping warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Interior lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Basic settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Cleaning for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Setting the water hardness level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Setting the correct boiling point for water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Heating the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Modes / Programs / Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Quick Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Filling the water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Selecting a mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Setting the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Setting a cooking duration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

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Contents

Setting the moisture level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

End of cooking time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Rinse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

After use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

During operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Interrupting operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Changing a setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Saving settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Insufficient water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Steam cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Reheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Combi Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Convection Bake/ Surround / Browning / Bake / Broil / Convection Broil / Maxi Broil

/ Intensive / Humidity Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Favorites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Create a Favorite . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Changing a Favorite . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Delete a Favorite. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

MyMiele . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Adding entries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Editing MyMiele . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Deleting entries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Sorting entries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Start time / Finish time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Timer / Alarm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

System lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Sensor lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

General notes when cooking with Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Suitable cooking utensils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Cooking pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

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Contents

Using your own pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Shelf level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Cooking time (duration) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Cooking with liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Your own recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Steam Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Sausage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Legumes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Menu Cooking - Manual. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Special Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

Juicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

Menu Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

Dehydrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87

Making Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Proofing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

Dissolving Gelatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

Melting Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

Skinning Fruits and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

Preserving Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Blanching. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

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Sweating Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94

Rendering Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94

Sanitizing Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95

Heating Damp Towels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

Decrystallize honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

Making Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97

Sabbath Program. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

Roast probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99

Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109

Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115

Using the MasterChef programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117

Miele MasterChef Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

Gourmet cooking programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

Miele MasterChef Gourmet Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

Gourmet Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

Gourmet Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

Gourmet Baby Back Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

Gourmet Beef Tenderloin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

Gourmet Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

Settings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125

Appliance front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127

Universal Tray, Wire Oven Rack, Shelf Runners. . . . . . . . . . . . . . . . . . . . . . . 127

Cooking pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127

Roast probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127

Grease filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128

Drain filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128

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Water container and condensate container . . . . . . . . . . . . . . . . . . . . . . . . . . 128

Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129

PerfectClean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130

Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132

Soak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132

Rinse. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132

Descaling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133

Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135

Frequently asked questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137

Optional accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143

Cooking pans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143

Other: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146

Cleaning and care products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148

IMPORTANT SAFETY INSTRUCTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150

Installation reference. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151

Appliance and installation dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153

Wall cabinet installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153

Undercounter installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155

Installation in combination with an oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157

Installation in combination with ESW 6x14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159

Installing the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161

Electrical connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162

After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163

Copyrights and Licenses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164

Caring for our environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165

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IMPORTANT SAFETY INSTRUCTIONS

Intended use

WARNING- When using your

This Combi Steam Oven is intended

for use in households and similar

appliance follow basic precautions,

including the following:

residential environments.

Read all instructions before

installation or use of the Combi

Steam Oven to prevent injury and

appliance damage.

This Combi Steam Oven is not

intended for outdoor use.

Only use the Combi Steam Oven for

residential cooking, and the purposes

described in this manual.

Use the Combi Steam Oven only for

its intended purpose. This appliance

is intended for residential cooking

only.

Other uses are not permitted and can

be dangerous.

Persons who lack physical, sensory

or mental abilities, or experience with

the appliance should not use it without

supervision or instruction by a

responsible person.

This appliance conforms to all

uniform safety codes and

regulations.

Keep these operating instructions in

a safe place and pass them on to

any future user.

SAVE THESE INSTRUCTIONS

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IMPORTANT SAFETY INSTRUCTIONS

Children

Use the Child Safety Lock to prevent

children from turning on the Combi

Steam Oven.

Close supervision is necessary

when the Combi Steam Oven is used

near children. Do not allow children to

play with the Combi Steam Oven.

Do not allow children to open the

appliance door when in use. Keep

children away from the appliance until it

has cooled down. Danger of burns.

Packing materials (e.g. plastic wrap,

styrofoam) can be hazardous for

children. Danger of suffocation. Ensure

that any packing material is disposed of

safely and kept out of the reach of

children.

Risk of burns!

The skin of children is more sensitive to

high temperatures than that of adults.

The Combi Steam Oven heats up the

glass door, the control panel and the air

outlet openings in the oven interior. Do

not allow children to touch the Combi

Steam Oven during operation.

Risk of injury! The door can support

a maximum of 22 lb (10 kg). Children

could hurt themselves on the open

door.

Children should not be left alone or

unattended in the area where the

appliance is in use. They should never

be allowed sit or stand on any part of

the oven.

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IMPORTANT SAFETY INSTRUCTIONS

Technical safety

Do not operate any appliance with a

damaged cord or plug, or if the

Installation, repair and maintenance

appliance has been damaged in any

manner. Contact Miele’s Technical Ser-

vice Department.

work should only be performed by a

Miele authorized service technician to

avoid potential hazards. Installation,

repair and maintenance work should be

performed only by a Miele authorized

service technician.

This Combi Steam Oven is not to be

used in mobile locations such as ships.

Never open the outer casing of the

appliance. Tampering with electrical

connections or components and

mechanical parts is dangerous and

could cause machine damage.

Before installation make sure that

the voltage and frequency listed on the

data plate correspond to the household

electrical supply.

This data must match in order to avoid

damage to the appliance. If in doubt,

consult a qualified electrician.

Defective components should be

replaced by Miele original spare parts

only. Only with these parts can the

manufacturer guarantee the safety of

the appliance.

Before installing the Combi Steam

Oven, check for externally visible

damage. Do not operate a damaged

appliance. A damaged appliance is

dangerous to your safety.

The Combi Steam Oven must be

connected to the power supply by a

qualified electrician if the plug has

been removed from the power cord or if

there is no plug attached to the power

cord. A damaged power cord must be

replaced with a special cable. See

"Electrical connection".

Be certain your appliance is

properly installed and grounded by a

qualified technician. To guarantee the

electrical safety of this appliance,

continuity must exist between the

appliance and an effective grounding

system. It is imperative that this basic

safety requirement be met. If there is

any doubt, have the electrical system of

the house checked by a qualified

electrician.

Repairs should only be performed

by an authorized service technician.

Otherwise the warranty is void.

Do not repair or replace any part of

the appliance unless specifically

recommended in the manual. All other

servicing should be reffered to a

qualified technician.

Multiple power outlets or extension

cords are not safe (risk of fire). Do not

use them to connect the Combi Steam

Oven to the electrical power supply.

Before installation or service,

disconnect the appliance from the

power supply by either removing the

fuse, "tripping" the circuit breaker or

unplugging the unit. Pull the plug not

the cord.

Do not use the appliance until it has

been properly installed into cabinetry.

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IMPORTANT SAFETY INSTRUCTIONS

User safety

Do not leave the appliance

unattended when cooking with oil or

Danger of burns!

The Combi Steam Oven becomes hot

during use.

grease. These items may ignite if

overheated. Danger of burns.

Once hot grease or oil have ignited,

You can get burned by the heating

elements, oven interior, cooked food,

accessories and hot steam.

do not use water to extinguish the fire!

Smother the fire, for example, by using

a lid or a fire extinguisher.

Protect your hands with oven mitts or

potholders when using the appliance.

Use only dry, heat resistant potholders.

Moist or damp potholders used on hot

surfaces can result in steam burns.

Never use the oven for warming or

heating the room.

Keep the oven vent ducts open.

Excessive cooking times result in

Do not heat unopened food

the drying out and possibly

spontaneous combustion of the food.

Maintain the recommended cooking

times.

containers. Pressure can build up

causing an explosion that will damage

the cooking compartment. There is also

a danger of personal injury and

scalding.

Some foods dry out quickly and can

ignite due to the high grill temperatures.

Never use broil modes for baking rolls

or bread and for drying flowers or

herbs. Use the "Convection Bake" or

"Surround" modes.

Use care when opening the door -

let hot air or steam escape before

removing or replacing food.

Do not store items on the appliance

when not in use. Items could melt or

catch fire from residual heat or if the

appliance is turned on inadvertently.

Leave the oven door closed when

food in the oven interior starts to smoke

so as to smother any flames. Cancel

the operation by turning the Combi

Steam Oven off and unplugging the

power cord. Open the door only after

the smoke has dissipated.

Flammable materials should not be

stored in an oven or near surface units.

You could hurt yourself on the open

door of the Combi Steam Oven or

stumble over it.

Be careful when using alcoholic

Do not leave the door open

unnecessarily.

beverages like rum, whiskey, wine etc.

for baking or roasting. The alcohol

evaporates at high temperatures but

may in rare circumstances combust on

the hot heating elements.

Wear proper apparel - Loose-fitting

or hanging garments should never be

worn while using the appliance.

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IMPORTANT SAFETY INSTRUCTIONS

Always place oven racks and pans

in desired location while the oven is

The door can support a maximum of

22 lb (10 kg).

cool. If they must be removed while the Do not stand or sit on the open door,

oven is hot, do not let the potholders

contact hot heating elements in the

oven.

and do not place heavy items on it.

Make sure that nothing gets caught

between the oven door and the oven

interior. This could damage the Combi

Steam Oven.

When handling cooking pans take

care not to let the contents spill, and

that you do not come into contact with

either hot steam or the hot oven walls.

Danger of scalding and burns.

Coarse food particles can clog the

drain and the pump. Make sure that the

drain filter is always in place.

Pans must be heat resistant up to

212°F (100°C). Otherwise they may

Do not keep the roast probe in the

oven interior, it could become

damaged the next time the oven heats

up.

melt at high temperatures in the oven.

Do not leave cooked foods in the

cooking compartment. Do not use items

in the steam oven which may rust. This

could lead to the corrosion of the

appliance.

Make certain that the power cords of

small appliances do not come in

contact with or get caught in the oven

door.

Do not use silicone baking pans in

the Combi Steam/Convection Bake,

Do not operate the appliance

without the lamp cover in place, steam

can come into contact with live parts

and cause a short circuit. Electric

components could be destroyed.

they are not steam-resistant.

Do not place pots, pans, baking

sheets or cooking pans directly on the

oven floor.

If the appliance is installed behind a

cabinet door, it must be operated with

the cabinet door open.

Never line the oven floor with

aluminum foil and do not use protective

foil coverings available in retail stores to

protect the oven from soiling. They

affect the cooking and baking

performance significantly and block the

steam inlet.

Close the cabinet door only when the

unit is completely dry.

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IMPORTANT SAFETY INSTRUCTIONS

Cleaning and Care

Do not use a steam cleaner to clean

the Combi Steam Oven.

The steam could reach the electrical

components and cause a short circuit.

Scratches on the glass of the door

panel can cause a breakage.

Do not use abrasive cleaners, hard

sponges or brushes or sharp metal

scrapers for cleaning the glass surface

of the door.

The side runners can be removed

for cleaning (see "Cleaning and Care").

Replace them correctly and do not use

the Combi Steam Oven without the side

runners racks installed.

Accessories

Use only the special Miele roast

probe. If the roast probe needs to be

replaced, it should be by an original

Miele roast probe. You can obtain it

from your Miele dealer or from Miele

Customer Service.

SAVE THESE INSTRUCTIONS

AND REVIEW THEM

PERIODICALLY

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Guide to the appliance

Front view

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Guide to the appliance

aControl panel

bVent

cDoor gasket

dMoisture sensor

eTemperature sensor

fBrowning / Broiling element

gSide runners with 3 shelf levels

hOven interior lighting

iDrip channel

jDrain with drain filter

kGrease filter

lSocket for Roast Probe

mSlide-in compartment for condensate container

nWater container

oSlide-in compartment for water container

pCondensate container

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Guide to the appliance

Included accessories

All standard and additional accessories can be reordered if

necessary (see "Optional accessories").

DGGL 20

1 perforated cooking pan

17 11/16" x 7 ½" x 1 9/16" (WxDxH)

450 x 190 x 40 mm (WxDxH)

- It is inserted in the runners between the rails of a shelf level -

DGG 20

1 solid cooking pan

17 11/16" x 7 ½" x 1 9/16" (WxDxH)

450 x 190 x 40 mm (WxDxH)

- It is inserted in the runners between the rails of a shelf level -

DGGL 12

1 perforated cooking pan

17 11/16" x 15 3/8" x 1 9/16" (WxDxH)

450 x 390 x 40 mm (WxDxH)

- It is inserted in the runners between the rails of a shelf level -

Universal tray

1 Universal tray

- It is inserted in the runners between the rails of a shelf level -

Wire oven rack

1 Wire oven rack

- It is inserted in the runners between the rails of a shelf level -

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Guide to the appliance

Roast probe

To roast to the exact temperature

Measures the temperature inside the meat (internal

temperature)

Grease filter

See the "Functional description - Grease filter" section of this

manual for more information.

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Functional description

Control panel

Sensor buttons

The sensors respond to finger contact. An audible tone will

sound each time a sensor is touched.

You can adjust the volume of the tone in the Settings menu

(see "Settings / Volume").

Button Function

On / Off For turning the appliance on and off

Back

To return to the previous level.

Clear the last entry.

Lift Panel To open and close the control panel

Light

Lighting

Timer

Turns the timer and alarm on and off.

Timer / alarm selection.

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Functional description

Touch display

The touch display is operated by a finger touch.

If your fingers are cold, the touch display may not react to

your finger contact .

Do not use pointed or sharp objects, e.g. pens, to operate

the touch display. This can damage the surface! The

touch display will not react if you tap it with such objects.

Do not let water get behind the display.

The top line shows you where you are in a menu. If you are in

a submenu, you can return to the previous menu level by

tapping on the desired menu name or on the boxes. The time

of day, alarm, and short-term appear at the top right.

The current menu with its menu items is displayed in the

center. Swipe the display to scroll right or left.

In the bottom line, you can use the arrows V and W to scroll

left or right. The number of boxes in the middle shows the

number of pages available and your position in the current

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Functional description

Selecting, setting or calling up a menu.

^ Select the desired action, setting, or menu.

Scrolling

^ Swipe the screen, i.e. place your finger on the touch

display and swipe it in the desired direction.

You can scroll to the right or the left. Some menu options

allow you to scroll up and down too.

^ Tap the arrow keys ^rand s, to scroll sideways.

Entering numbers using the numeric keypad z

You can enter numbers by swiping and tapping or using the

numeric keypad.

^ Touch z.

The numeric keypad is displayed.

^ Select the desired numbers with a finger tap.

As soon as you have entered a valid value, the "OK" button

turns green.

^ Touch the "OK" button.

Entering letters

Enter your own program names using a keyboard.

^ Touch the desired letter or character.

^ Touch "Save".

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Functional description

Control panel

The water and condensate containers are located behind the

lift-up control panel. The control panel is opened and closed

by touching the "Lift Panel" sensor button and confirming the

selection.

The panel is equipped with a finger pinch protection. If the

panel encounters resistance when opening/closing, the

process is interrupted. Do not touch the appliance door

handle while the panel is opening or closing.

Water container

The max. water level is 47 fl. oz. (1.4 liters), the min. 34 fl. oz.

(1 liter). The water level markers are located inside and

outside the container. Do not exceed the max. level marker.

The amount of water consumed depends, among other

things, on the preset humidity value, as well as the type of

food. Opening the oven door during the cooking program

increases the water consumption.

Fill the water tank fully before every cooking program.

Depending on the cooking program, you may have to refill

the water container after 90 minutes. The appliance will alert

you if this is the case.

Condensate container

The appliance pumps the condensate produced during the

steam cooking program into the condensate container. The

maximum water level is 47 fl. oz. (1.4 liters).

Grease filter

The grease filter must be inserted for every roasting program.

It should be removed when using steam programs.

It must be removed when baking, otherwise results can be

uneven.

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Functional description

Roast probe

The roast probe measures the temperature in the interior of

the food being cooked, the core temperature. The roast

probe allows you to monitor cooking programs at the precise

temperature.

Temperature / Core Temperature

Some functions have default temperatures and may have a

core temperature set for the roast probe. The default

temperature can be altered within a given range (see

"Functions") for an individual cooking program or permanently

(see "Settings") You can change the core temperature within

a given range for an individual cooking program or a cooking

stage.

Cooking duration

You can set a cooking duration of between 1 minute and 10

or 12 hours, depending on the mode selected.

The duration of the MasterChef, Maintenance and Menu

Cooking functions is set at the factory and cannot be

changed.

With functions and modes that use steam only, the cooking

duration does not start to count down until the set

temperature has been reached; on all other functions and

programs, it begins immediately.

Moisture

Combi Steam and Reheat modes use a combination of

convection heat and moisture. You can change the

moisture/humidity level within a given range for an individual

cooking program or a cooking stage.

Depending on the humidity setting, moisture or fresh air is fed

into the oven interior. With the humidity setting at 0%, the

maximum fresh air supply is provided and no moisture is fed

in. With the humidity setting at 100%, no fresh air supply is

provided and the moisture content is at maximum.

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Functional description

The humidity sensor determines the moisture content in the

oven interior. The type of food has an influence on the

moisture content and this will be taken into account by the

appliance.

Keep in mind that there are foods that give off moisture

during a cooking program. This natural moisture of the food is

also used to regulate the humidity. This means that the steam

generator may not be activated for low humidity values set.

Noise

You can hear a noise (humming) when the appliance is

turned on, when it is operating, and after it has been turned

off.

This noise does not indicate a malfunction or a defect. It

occurs when water is being pumped in and out.

You can hear the fan noise when the appliance is operating.

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Functional description

Preheating phase

While the appliance is heating up to the set temperature, the

display will show the rising temperature inside the oven

together with the words "Preheating phase" (Exceptions:

MasterChef, Menu Cooking, Reheating, Maintenance).

Steam cooking

When cooking with steam, the duration of the preheating

phase will depend on the quantity and the temperature of the

food. The duration will be longer if you are preparing

refrigerated or frozen food.

Steam reduction

With steam modes

If the cooking temperature is higher than 158°F (70 °C),

steam reduction is automatically turned on at the end of the

cooking duration. The function reduces the amount of steam

escaping from the appliance when the door is opened. The

display shows "Steam reduction" in addition to "Program

finished".

You can turn the function off (see "Settings - Keeping warm").

Keeping warm

With steam modes

If you wish to use this feature, you must first alter the factory

setting (see "Programming").

If the appliance is not turned off at the end of a cooking

program, it will switch to the keeping warm function after a

short time. The food will be kept for a maximum of 15

minutes.

Please note that delicate food, especially fish, can continue

cooking while being kept warm.

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Functional description

Interior lighting

For energy saving reasons, the oven compartment lighting

has been factory set to go out after the program has begun.

If you would like the oven interior to be illuminated the whole

time the oven is operating, the factory default setting must be

changed (see "Settings - Lighting").

If the door is left open at the end of a cooking program the

oven lighting will turn off automatically after 5 minutes.

The lighting radiates heat. If you are working with

temperatures below 125°C (50°C), the oven light turns off

automatically.

If the "Light" button is pressed, the lighting will come on for

15 seconds.

Detailed information on use as well as tips for using your

appliance can be found in "Steam modes" and "Special

Modes"

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Before using for the first time

Basic settings

The appliance will turn on automatically when it is connected

to the power supply.

A welcome screen will appear in the display and you will then

be asked to select some basic settings which are needed to

set the appliance up for first time use.

Setting the language and country

The welcome screen will be replaced by the request to set a

language:

^ Swipe left or right until your language appears on the

display.

^ Touch the language you want and then "OK".

^ Touch the desired country and then on "OK".

The setting is now saved.

Set the date

^ Swipe the "Day" field in the display until the current day

appears.

^ Repeat this for "Month" and "Year" until the current date is

set.

^ Touch "OK".

The setting is now saved.

To set the time of day

^ Swipe the display in the field "Time of Day", until the current

time of day is set.

^ Touch "OK".

The setting is now saved.

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Before using for the first time

Time of day display

You can choose between the following options:

– On: The time of day is always displayed even when the

appliance is turned off.

– Off: The time of day is not displayed when the appliance is

turned off.

– Night Dimming: The time will be displayed between

5:00 a.m. and 11:00 p.m.

^ Touch the desired display and then "OK".

The setting is now saved.

"Set-up successfully completed" will now appear in the

display.

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Before using for the first time

A functional test is carried out on the appliance at the

factory, making it possible that some water may drip from

the lines into the oven compartment during transport.

Cleaning for the first time

^ Remove any protective wrappings.

Water container and condensate container

^ Take the water and condensate containers out of the

appliance wash in the dishwasher or by hand.

Accessories / Oven interior

^ Remove all accessories from the oven.

^ Clean the cooking pans in this dishwasher or by hand.

The Universal tray and the wire oven rack are PerfectClean

coated and should only be cleaned by hand. Please refer to

the "PerfectClean" section.

^ Clean the universal tray and the wire oven rack with a clean

sponge, liquid dish soap and warm water.

^ Wipe the interior with a damp cloth to remove any dust or

bits of packaging that may be in the oven.

Setting the water hardness level

The Combi Steam Oven is factory set to the "Hard" water

hardness setting. To ensure that it is functioning properly and

descaled at the right time, you must set the local water

hardness. The harder the water, the more often the appliance

will require descaling.

^ Check which water hardness is set, and if necessary, set

the correct water hardness (see "Settings").

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Before using for the first time

Setting the correct boiling point for water

Before you cook food for the first time, adjust the device to

the boiling temperature of water, which varies depending on

the altitude of the installation location. In this process, the

water-carrying components are rinsed.

You must carry out this operation as it is essential to

ensure proper functioning.

^ Run the Steam (212°F / 100°C) mode for 15 minutes.

Proceed as described in "Quick Guide".

If you move the appliance to a new location, it will need to be

re-set for the new altitude if this differs from the old one by

more than 984 ft. (300 m). To do this, run the descale

program (see "Cleaning and care - Descale").

Heating the appliance

To remove grease from the convection heating element, heat

the Combi Steam Oven up with nothing in it at 400°F (200°C)

using the Convection Bake mode for 30 minutes. Proceed as

described in "Operation".

There will be a slight smell the first time the heating element is

heated.

The smell and any vapors will dissipate after a short time, and

do not indicate a faulty connection or appliance. It is

important to ensure that the room is well ventilated during this

process.

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Modes / Programs / Menus

Main Menu

Default

Temperature

Range

Temperature

Operating Modes

Convection Bake

320 °F /

160°C

85 - 435 °F /

30 - 225°C

For baking on several levels at the same

time. The fan distributes the heat evenly

throughout the cavity for a consistent baking

temperature.

Surround

355 °F /

180°C

85 - 435 °F /

30 - 225°C

Heat is used from both the upper and lower

heating elements to create perfect results of

all baking recipes.

Combi Steam with Convection Bake

340 °F /

170°C

85 - 435 °F /

30 - 225°C

Adds moisture to the traditional Convection

Bake mode for excellent results on baked

goods.

Combi Steam with Surround

355 °F /

180°C

85 - 435 °F /

30 - 225°C

Adds moisture to the traditional Surround

mode. Utilizes heat from the top and bottom,

ideal for baked goods.

Combi Steam with Broil

Level 3

Level 1 - 3

Adds moisture to the traditional Broil mode,

ideal for fish and poultry.

Steam Cooking

212 °F /

100°C

105 - 212 °F /

40 - 100°C

Retains the flavor and nutrients of the food

without added fats or oils.

Intensive

355 °F /

180°C

120 - 435 °F /

50 - 225°C

This mode gently circulates heated air from

the lower heating element using the fan to

create a brick oven environment.

Bake

375 °F /

190°C

210 - 435 °F /

100 - 225°C

Use this at the end of the baking time to

brown the bottom of the food.

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Modes / Programs / Menus

Main Menu

Default

Temperature

Range

Temperature

Operating Modes

Browning

375 °F /

190°C

210 - 435 °F /

100 - 225°C

For a perfectly browned topping, for

example when making a gratin or

browning the top of a casserole.

Maxi Broil

Level 3

Level 1 - 3

The entire upper heating element is

used for intense heating from above.

Excellent browning and searing results

can be achieved.

Broil

Level 3

Level 1 - 3

For broiling smaller quantities of steak,

chops, kebabs, etc.

Convection Broil

395 °F /

200°C

120 - 435 °F /

50 - 225°C

This mode distributes hot air from the

Browning/Broiling element over the food

using the fan.

Humidity Plus

320 °F/

160°C

85 - 435 °F /

30 - 225°C

A special baking program for light

pastries, cakes and baked goods.

MasterChef

The list of available MasterChef programs is

displayed

MasterChef Gourmet

5 separate automatic slow cooking

programs that create tender and juicy

results.

Special Modes

Menu Cooking

Simultaneous cooking of various foods

Pizza

355 °F /

180°C

355 - 435 °F /

180 - 225°C

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Modes / Programs / Menus

Main Menu

Default

Temperature

Range

Temperature

Special Modes

Defrost

140 °F /

60°C

120 - 140 °F /

50 - 60°C

For gentle thawing of frozen foods

Reheat

265 °F /

130°C

250 - 285 °F /

120 - 140°C

To gently reheat already cooked

foods

Blanching

Canning

195 °F / 90°C

175 - 212 °F /

80 - 100°C

Sanitize Cookware

Drying

140 °F / 60°C

140 - 160 °F /

60 - 70°C

Proof

Sabbath Program

355 °F / 180°C

85 - 435 °F /

30 - 225°C

My Miele

You can personalize your steam oven with

MyMiele by entering frequently used

applications there.

Favorites

Create and save your favorite dishes

Settings

Changing the factory settings

Maintenance

Descaling

Soak

Drying

Rinse

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Quick Guide

Before each cooking process check that the drain filter is

fitted correctly (with pin upwards), coarse food particles

can clog the drain.

Filling the water container

Make sure you do not touch the appliance door handle

while the panel is opening or closing. Danger of injury to

fingers!

^ Select "Lift Panel" and confirm, to open the panel.

^ Remove the water container (right), and fill it up to the

"max" mark.

Use only cold tap water (below 68°F / 20°C). Do not use

distilled water, sparkling water or other liquids.

^ Push the water container into the appliance until it

connects.

^ Touch "Lift Panel", to close the panel.

Selecting a mode

^ Turn the appliance on s.

^ Select "Operating Mode".

^ If the desired mode is not displayed, use the < and >

arrows until the function you want appears.

^ Touch the desired operating mode.

Setting the temperature

^ Swipe the display in the "Temperature" field until the

desired temperature appears.

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Quick Guide

Setting a cooking duration

^ Swipe the display in the "Duration" field until the desired

cooking duration appears.

^ Confirm with "OK".

Setting the moisture level

(with Combi Steam and Reheat)

^ Swipe the display in the "Moisture" field until the desired

setting appears.

End of cooking time

At the end of the duration an audible tone will sound and

"Program Finished" will appear in the display.

With some programs, "Steam Reduction" will also appear.

Wait until "Steam Reduction" goes out in the display before

opening the door and removing the food.

^ Turn the appliance off.

Be careful not to spill the contents of the cooking pans or

touch the hot walls of the oven when removing items. Use

pot holders.

Danger of scalding and burns.

Rinse

After turning off the appliance when using a steam function,

"Appliance Rinsing" appears in the display after steam

cooking. This is to flush any existing residue from the system.

Follow the instructions in the display.

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Quick Guide

After use

^ Remove the water and condensate containers and empty

them. Push the containers slightly upwards to remove.

^ Clean and dry the whole appliance after each use as

described in "Cleaning and care".

Make sure the appliance is completely dry before closing

the door.

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Operation

During operation

Interrupting operation

Operations are interrupted as soon as the door is opened.

The heating will be turned off and the cooking duration

remaining stored in memory.

Steam will escape when the door is opened. Step back

from the combi steam oven and wait until the steam has

dissipated.

Be careful not to spill the contents of the cooking pans or

touch the hot walls of the oven when removing items. Use

pot holders.

Danger of scalding and burns.

When you close the door, the operation will be continued.

The oven will preheat again. The rising oven temperature will

appear in the display. Once the set temperature has been

reached again the display will change and the remaining time

will appear in the display and count down as usual.

If the cooking operation is interrupted by opening the door

55 seconds or less before the cooking operation is

completed, "Program Finished" will appear in the display.

The operation will not continue.

Changing a setting

You can change the selected settings during operation.

^ Touch "Change".

^ Select the setting you wish to change, e.g. "Temperature",

and then enter the change.

^ Confirm with "OK".

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Operation

Saving settings

You can save the settings for a cooking mode, so that you

can call it up from the "Favorites" menu at a later date.

At the end of a cooking mode the display shows "Save".

^ Touch "Save".

A summary will appear in the display.

^ Confirm with "Accept".

The process can be stored under a name selected by you.

^ Type the desired name on the keyboard.

^ Touch "Save".

Information on the stored mode appears in the display.

^ Confirm with "OK".

Insufficient water

If the oven runs out of water during operation, an audible tone

will sound and the display will prompt you to fill the water

container with fresh tap water.

^ Remove the water container and fill it with fresh tap water.

^ Push the water container into the appliance until it

connects.

Operation will continue.

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Operation

Steam cooking

^ Turn the appliance on.

^ Fill the water container and push it into the appliance.

^ Place the food in the appliance.

^ Select the desired mode.

^ Select the desired temperature and cooking duration.

^ Confirm with "OK".

If the Keep Warm function is activated, the appliance will

not turn off at the end of the cooking duration.

Defrost

^ Turn the appliance on.

^ Fill the water container and push it into the appliance.

^ Place the food in the appliance.

^ Select "Special Modes > Defrost".

^ Select the desired temperature and cooking duration.

^ Confirm with "OK".

Reheat

^ Turn the appliance on.

^ Fill the water container and push it into the appliance.

^ Place the food in the appliance.

^ Select "Special Modes > Reheat".

^ Select the desired temperature, cooking duration and

moisture level.

^ Confirm with "OK".

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Operation

Combi Steam

Combi Steam works by combining dry heat and steam. You

can combine up to ten cooking stages in a Combi Steam

program. You can set the temperature, moisture level and

duration or internal temperature for each cooking stage.

The cooking program will be carried out in the order in which

the individual stages are entered.

In the operating mode "Combi Steam with Broil" the roast

probe cannot be used.

After a cooking stage with the broil function the internal

temperature cannot be used.

The following example describes a cooking program with 3

cooking stages.

^ Turn the appliance on s.

^ Fill the water container and push it into the appliance.

^ Place the meat in the oven.

Place the universal tray on the lowest side runner to catch

any drippings if the meat is being roasted on the rack.

^ Select "Combi Steam".

^ Select the desired heating mode.

Cooking stage 1

Convection Bake / Surround

^ Select "Set the duration".

^ Set temperature, cooking duration and moisture level.

^ Confirm with OK.

^ Select internal temperature.

^ Set temperature, internal temperature and moisture level.

^ Confirm with OK.

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Operation

Broil

^ Set level, cooking duration and moisture level.

^ Confirm with OK.

The display shows a message.

^ Select "Add".

Cooking stage 2

^ Select the desired heating mode.

^ Select the settings as described in stage one.

The display shows a message.

^ Select "Add".

Cooking stage 3

^ Select the desired heating made.

^ Select the settings as described in stage one.

The display shows a message.

^ Select "Finish".

A summary of the three individual cooking stages will appear

in the display. If you do not want to add any more cooking

stages, confirm with "OK".

Start the cooking program right away or enter a start time or

end time (see applicable section). You can save the selected

cooking stages under "Favorites".

^ Touch "Save".

^ Type the desired name on the keyboard.

^ Touch "Save".

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Operation

Convection Bake/ Surround / Browning / Bake / Broil /

Convection Broil / Maxi Broil / Intensive / Humidity Plus

The grease filter must be removed during baking.

Exception: if you bake deep fresh fruit pies or pizza with lots

of toppings, the grease filter must be used.

The appliance will start automatically after the temperature

has been confirmed.

You do not need to enter a cooking duration. In "Additional

Settings" you can make the following settings: Duration - Start

at - Ready at.

Any time between 1 minute and 12 hours can be selected. If

a duration is entered, this will begin to count down when the

appliance starts to operate.

If no cooking duration is entered, the appliance turns itself off

automatically after 12 hours.

You can choose to inject steam with these functions (display

shows "Burst of steam"). The steam is released immediately

after the selection and last about one minute. There is no limit

on how many times you can inject a burst of steam.

^ Remove the grease filter on the back wall if present.

^ Turn the appliance on "On/Off".

^ Select the desired operating mode.

^ Select the desired temperature (or internal temperature)

and confirm.

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Operation

Favorites

You can save up to 20 cooking programs that you use often,

under names of your choice, in the "Favorites" menu.

If you have not saved any programs yet, the display shows:

Create program

You can create your favorite program

If you have already saved Favorites, the display shows: You

can choose from the following options:

Edit a program

A Favorite program can be edited.

Create

You can create Favorites.

Change

Existing programs are displayed and can

be changed.

Delete

Existing programs can be deleted.

Create a Favorite

^ On the main menu select "Favorites".

^ Touch "Create program".

^ Enter the settings as normal and confirm with "Continue".

If you want to add another cooking stage, select "Add" and

proceed as described above.

^ Touch "Finish" to save the Favorite.

A summary will appear in the display.

^ Confirm with "OK".

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Operation

The cooking program can now be saved. The process can be

stored under a name selected by you.

^ Touch "Save".

^ Type the desired name on the keyboard.

^ Touch "Save".

A summary will appear in the display.

^ Confirm with "OK".

Changing a Favorite

^ On the main menu select "Favorites".

^ Touch "Edit".

^ Touch "Change program".

^ Touch the desired Favorite.

You can now change the cooking stages or the program

name. Enter the settings as usual.

Delete a Favorite

^ On the main menu select "Favorites".

^ Touch "Edit".

^ Touch "Delete program".

^ Touch the desired Favorite.

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Operation

MyMiele

With MyMiele Š you can personalize your Combi Steam

Oven by entering frequently used applications there.

You will then no longer need to navigate all menu levels to

start a program, especially with automatic programs.

You can also set menu items entered in MyMiele as your

home screen (see chapter "Settings - Start Screen").

Adding entries

You can add up to 20 entries.

^ Select "MyMiele Š".

^ Select "Add entry".

You can select sub-items from the following categories:

– Operating Modes ‡

– MasterChef c

– Special Modes †

– Favorites ~

^ Confirm your selection with "OK".

In the list, you will see a tile with the selected sub-item and

the symbol of the category from which you have selected it.

^ Follow this procedure with additional entries. Only

sub-items that have not been added yet will be available

for selection.

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Operation

Editing MyMiele

After selecting "Edit", you can

– Add entries if MyMiele contains less than 20 entries,

– Delete entries,

– Sort entries if MyMiele contains more than 4 entries.

Deleting entries

^ Select "MyMiele Š".

^ Select "Edit".

^ Select "Delete Entry".

^ Select the entry you wish to delete.

^ Confirm your selection with "OK".

The entry will be deleted from the list.

Sorting entries

If you have more than 4 entries, you can change the order of

entries.

^ Select "MyMiele Š".

^ Select "Edit".

^ Select "Sort Entry".

^ Select the entry you wish to move.

^ Select the position where you want the entry to appear.

^ Confirm your selection with "OK".

The entry will appear in the desired position.

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Additional functions

Start time / Finish time

You can delay the start time. The appliance will turn on

automatically at the selected time.

For "Descaling" this is not possible.

Using "Start at" you can enter the time when you would like

the cooking program to start. Using "Ready at" you can enter

the time when you would like the cooking program to end.

The difference between start time and end is the cooking

duration entered plus the preheating time calculated by the

appliance.

This function cannot be used if the oven interior is too hot,

e.g. at the end of a cooking program. "Start at - Ready at"

are not indicated in this case.

Leave the door open to let the oven interior cool off.

Cooking results can be impaired if there is a long delay

between the food being placed in the oven and the start of

cooking.

Setting the Start time / Finish time

^ Select the desired operating mode, temperature and

cooking duration.

^ Touch "Additional settings".

^ After you have entered the settings for the desired

program, select "Start at" or "Ready at" and enter the time

you would like the cooking program to begin or end

^ Confirm with "OK".

Change

^ Touch "Change".

^ Select "Start at" or "Ready at".

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Additional functions

Delete

^ Touch "Change".

^ Select "Start at" or "Ready at".

^ Select — — .

Timer / Alarm

The timer can be used to manage kitchen activities or set an

alarm.

These functions can also be used during an ongoing cooking

program.

2 timers can be set. The set timer time and alarm time appear

in the status bar.

Timer

A time can be set between 1 second and 9 hours 59 minutes,

59 seconds.

At the end of the set time you will hear an audible tone.

Alarm

A time can be set. The alarm feature works like an alarm

clock. At the end of the set time you will hear an audible tone.

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Additional functions

Setting the Start time / Finish time

If the time display is turned off (see "Settings - Time"), you

will need to turn the appliance on to set the timer / alarm.

^ Touch the button "Timer".

^ Touch "New timer" / "New alarm".

^ Swipe across the display to set the desired timer / time

(alarm).

^ Touch "OK". The setting is now saved.

Change

^ Touch button "Timer" or the timer / alarm in the upper right

corner of the display.

^ Touch "Alarm" or "Timer".

^ Swipe across the display to set the desired timer / time

(alarm).

^ Touch "OK". The setting is now saved.

Delete

^ Touch the "Timer" button or the timer / alarm in the upper

right corner of the display.

^ Touch "Alarm" or "Timer".

^ Touch "Clear".

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Additional functions

System lock

The system lock prevents the oven from being turned on

unintentionally.

The factory setting for the system lock is deactivated. Before

this feature can be activated, you will need to change the

factory default (see "Settings - Safety").

If the system lock is switched on, the display shows the

symbol $ as soon as you turn on the appliance.

Deactivate

^ Turn the appliance on.

The display shows a message.

^ Hold your finger for about 6 sec on the $ symbol to unlock

the appliance.

Then you can work with the appliance as usual.

The system lock is automatically activated a few seconds

after the appliance has been turned off.

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Additional functions

Sensor lock

Your device is equipped with a sensor lock so that the

settings of a running program cannot be changed

unintentionally.

When the sensor lock is turned on, all buttons except for the

On/Off button are locked. An elapsed timer can be

confirmed.

The factory setting for the sensor lock is deactivated. Before

this feature can be activated, you will need to change the

factory default (see "Settings - Safety").

Deactivate

^ Press and hold any button for about 6 sec on the $ symbol

to unlock the appliance.

The appliance will now work as usual.

The sensor lock is automatically activated a few seconds

after the last entry.

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General notes when cooking with Steam

Steam Cooking

The advantages of cooking with steam

Vitamins and minerals are better retained, as the food is not

immersed in water.

When cooked with steam, food retains its natural taste better

than with conventional cooking. We therefore recommend not

to season the food at all or only after it has been cooked.

Food retains its fresh, natural color.

Suitable cooking utensils

Cooking pans

Included with the appliance are stainless steel cooking pans.

In addition, further cooking pans of different sizes are

available, which can be supplied either perforated or solid

(see "Optional accessories"). This allows the most suitable

cooking pans to be selected for a particular food.

It is best to use perforated pans for steam cooking if

possible. This enables the steam to reach the food from all

sides allowing the dish to be evenly cooked.

Using your own pans

You can also use your own pans. But please note the

following:

– Pans must be heat-resistant to 212°F / 100°C and able to

withstand hot steam. Plastic pans can only be used for

Steam Cooking if the manufacturer specifies that they are

suitable for such use.

– Thick-sided pans made of porcelain, china or stoneware,

for example, are less suitable for Steam Cooking. They do

not conduct heat well, thus cooking times will be

considerably longer than those given in the charts.

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General notes when cooking with Steam

– Place the cooking pans on the inserted rack, not on the

oven floor.

– Ensure that there is a gap between the upper rim of the

pan and the top of the cooking compartment to allow

sufficient steam into the pan.

Shelf level

You can select any shelf level and also cook on several

levels.

If you simultaneously use several high cooking pans for

steam cooking, insert the cooking pans offset to each other. If

possible, leave a level between the cooking pans.

Temperature

The maximum temperature in the steam oven is 212° F /

100° C. Most types of food can be cooked at this

temperature. Some more delicate types of food, such as

berries, must be cooked at lower temperatures, otherwise

they will burst. More information is provided in the relevant

chapters.

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General notes when cooking with Steam

Cooking time (duration)

In general, the cooking times for cooking with steam are the

same as for cooking food on a cooktop. More information

about any factors which may affect the cooking duration is

given in the relevant sections of this manual.

The quantity of food does not affect the cooking time. 2 lbs

(1 kg) potatoes will take the same time to cook as 1 lb (500 g)

potatoes.

The cooking times given in the tables are guidelines only.

Select a shorter cooking time, additional time can be added if

necessary.

Cooking with liquid

When cooking with liquid only fill the cooking pan ²/₃full to

prevent the liquid spilling when the cooking pan is removed

from the oven.

Your own recipes

Any food and recipes which are prepared in a pot or a pan

can also be cooked in the steam mode. The cooking times

will be the same. Please note that food will not brown when

cooked with steam.

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Steam Cooking

Vegetables

Fresh vegetables

Prepare fresh vegetables in the usual way, i.e. wash, clean

and chop.

Frozen vegetables

Frozen vegetables do not need to be defrosted beforehand.

Exception: Vegetables that have been frozen in a block.

Frozen and fresh vegetables with the same cooking time can

be cooked together.

If vegetables have frozen together in clumps, break them up.

Cooking pans

For even cooking of smaller items, it is best to use a shallow

pan for these types of foods and only fill it to a depth of 1 1/4"

- 2" (3 - 5 cm). Distribute large quantities of food between

several shallow cooking pans.

Use solid pans for vegetables which are cooked in liquid,

such as cabbage.

Shelf level

When cooking vegetables with a distinctive color (e.g. beets)

in a perforated pan, do not place any other foods beneath

this pan. This will prevent any discoloration from dripping

liquid.

Cooking duration

When cooking vegetables with steam, the cooking duration

will depend on the size and desired degree of doneness.

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Steam Cooking

Settings

MasterChef > Vegetables >...

Operating Mode > Steam Cooking

Temperature: 212 ° F / 100° C

Cooking time: See chart

The cooking times given in the table are guidelines for fresh

vegetables. We recommend selecting the shorter cooking

duration to start with. You can cook it longer if necessary.

Duration in minutes

Artichokes

32-38

27-28

Cauliflower, whole

Cauliflower, florets

Green Beans

Broccoli, florets

Carrots, whole

Carrots, halved

Carrots, chopped

Endive, halved

Bok Choy, cut

Peas

10-12

3-4

7-8

6-7

4-5

Fennel, halved

Fennel, cut in strips

Kale, cut

10-12

4-5

23-26

Potatoes - firm, peeled

whole

27-29

21-22

16-18

halved

quartered

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Steam Cooking

Duration in

minutes

Potatoes - moderately firm, peeled

whole

25-27

19-21

17-18

halved

quartered

Potatoes - floury, peeled

whole

26-28

19-20

15-16

halved

quartered

Kohlrabi, cut into sticks

Pumpkin, diced

6-7

2-4

Corn on the Cob

30-35

2-3

Swiss Chard, cut

Peppers, diced/strips

Mushrooms

Baking Potatoes, firm-cooking

Leeks, cut

30-32

4-5

Leeks, halved stalks

Romanesco, whole

Romanesco, florets

Brussels Sprouts

22-25

5-7

10-12

53-57

23-26

9-10

6-7

Beets, whole

Red Cabbage, cut

Black Salsify, whole, thumb thickness

Celeriac, cut into sticks

Asparagus, green

Asparagus, white, thumb thickness

9-10

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Steam Cooking

Duration in minutes

Carrots, minced

Spinach

1-2

Pointed Cabbage, cut

Celery, cut

10-11

4-5

Turnip, cut

6-7

White Cabbage, cut

Savoy Cabbage, cut

Zucchini, slices

Sugar Snap Peas

10-11

2-3

5-7

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Steam Cooking

Meat

Fresh

Prepare the meat in the usual way.

Frozen

Defrost frozen meats before cooking (see "Defrosting").

For meat which needs to be seared before being cooked.

Preparation

Cooking duration

The cooking time depends on the thickness and consistency

of the food. The thicker the food, the longer the cooking time.

Tips

Use a perforated pan to retain the flavors when cooking

meat. Place a solid pan underneath to catch the juices.

You can use them to make a gravy or freeze them for later

use.

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Steam Cooking

Settings

MasterChef > Meat >...

Operating Mode > Steam Cooking > ...

Temperature: 212 ° F / 100° C

Duration: see table

The cooking times given in the table are guidelines only. We

recommend selecting the shorter cooking duration to start

with. You can cook it longer if necessary.

Meat

Temperature

in °F / °C

Duration

in minutes

Beef Flank,

212 / 100

110-120

covered with water

Pork Knuckle

Chicken Breast

Shank

212 / 100

135-145

8-10

105-115

110-120

Chuck,

covered with water

Veal Strips

212 / 100

3-4

6-8

Smoked Pork Chops

Lamb Stew

12-16

60-70

12-15

4-6

Poularde

Turkey Roulade

Turkey Cutlet

Short Ribs,

130-140

covered with water

Beef Stew

212 / 100

105-115

80-90

Whole Chicken,

covered with water

Top Round

212 / 100

110-120

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Steam Cooking

Sausage

Settings

MasterChef > Sausage >...

Operating Mode > Steam Cooking > ...

Temperature: 194°C (90°C)

Duration: see table

Sausage products

Boiled Sausage

Pork Sausage

Duration in minutes

6-8

Veal Sausage

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Steam Cooking

Fish

Fresh

Prepare fresh fish as usual, i.e. clean, gut and filet.

Frozen

Fish should be thoroughly defrosted before steaming (see

"Defrosting").

Preparation

Add some lemon or lime juice to fish before cooking. The

citric acid helps the flesh stay firm.

It is not necessary to salt fish when cooking with steam as this

method retains the minerals which give the fish its unique

flavor.

Cooking pans

Shelf level

Use perforated pans to cook fish, grease them beforehand.

Slide the universal tray onto the bottom shelf level.

When cooking fish in a perforated pan, and at the same time

cook other foods in other pans, it is recommended to place

the universal tray directly underneath the pan with the fish to

catch any liquid, avoiding any transfer of tastes.

Temperature

185°F- 194°F (85°C - 90°C)

For gentle cooking of delicate types of fish, such as Sole.

212°F (100°C)

For cooking firmer types of fish, e.g. Cod and Salmon.

Also for cooking fish in sauce or stock.

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Steam Cooking

Cooking duration

The cooking time depends on the thickness and consistency

of the food.

The longer fish cooks, the firmer its flesh will become. Use

the cooking times given in the table.

If you find that the fish is not cooked sufficiently, cook it for

only a few more minutes.

When cooking fish in sauce or stock, we recommend that you

increase the indicated cooking time by a few minutes.

Tips

Cook larger fish on its belly (swimming position). So that you

get the necessary stability, place a small cup or similar item

upside down in the cooking pan. Set the fish with the opened

belly side on that.

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Steam Cooking

Settings

MasterChef > Fish >...

Operating Mode > Steam Cooking

Temperature: see table

Duration: see table

The cooking times given in the table are guidelines for fresh

fish. We recommend selecting the shorter cooking duration to

start with. You can cook it longer if necessary.

Temperature

in °F / °C

Duration in

minutes

Eel

212 / 100

185 / 85

194 / 90

185 / 85

212 / 100

194 / 90

185 / 85

212 / 100

185 / 85

212 / 100

185 / 85

5-7

8-10

Perch Filet

Seabream Filet

Trout, ½ lb (250 g)

Halibut Filet

10-13

4-6

Atlantic Cod Filet

Carp, 3.3 lbs (1.5 kg)

Salmon Filet

18-25

6-8

8-10

14-17

Salmon Steak

Rainbow Trout

Pangasius Filet

Ocean Perch Filet

Haddock Filet

Plaice Filet

6-8

4-6

4-5

8-10

Monk Fish Filet

Sole Filet

Turbot Filet

5-8

6-8

Tuna Filet

Pike Perch Filet

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Steam Cooking

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, clean and then wash the shellfish as usual.

Cooking pans

Use perforated pans to cook shellfish, grease them

beforehand. Slide the universal tray onto the bottom shelf

level.

Cooking duration

The longer shellfish is cooked, the tougher it becomes. Use

the cooking times given in the table.

When cooking shellfish in sauce or stock, it is recommended

to increase the indicated cooking time by a few minutes.

Settings

MasterChef > Shellfish >...

Operating Mode > Steam Cooking

Temperature: see table

Duration: see table

Temperature in

°F / °C

Duration in

minutes

Shrimp

194 / 90

203 / 95

194 / 90

King Prawns

Small Shrimp

Lobster

10–15

Large Shrimp

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Steam Cooking

Mussels

Fresh

,^{Only prepare closed mussels.}

Do not eat mussels that have not opened after being

cooked. Danger of food poisoning.

Soak fresh mussels in water for a few hours before cooking to

rinse out any sand. Then scrub the mussels thoroughly and

remove beards.

Frozen

Defrost frozen mussels before cooking.

Cooking duration

The longer mussels are cooked, the tougher they become.

Use the cooking times given in the table.

Settings

MasterChef > Mussels >...

Operating Mode > Steam Cooking

Temperature: see table

Duration: see table

Temperature in

°F / °C

Duration in

minutes

Barnacles

Cockles

212 / 100

194 / 90

212 / 100

194 / 90

Bearded Mussels

Scallops

Razor Clams

Clams

2-4

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Steam Cooking

Rice

Rice swells during cooking, therefore it must be cooked in

liquid. The proportion of rice to liquid will vary depending on

the type of rice.

The rice absorbs all the liquid so none of the nutrients are

lost.

Settings

MasterChef > Rice >...

Operating Mode > Steam Cooking > ...

Temperature: 212°F / 100°C

Duration: see table

Ratio

Duration

rice: liquid

in minutes

Basmati Rice

1 : 1.5

Parboiled Rice

23-25

Short-grain Rice

Rice Pudding

Risotto

1 : 2.5

18–19

Brown Rice

Wild Rice

1 : 1.5

26-29

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Steam Cooking

Pasta

Dry pasta

Pasta swells during cooking, therefore it must be cooked in

liquid. The liquid must cover the pasta. Using hot liquid gives

better results.

Fresh

Fresh noodles and pasta, for example, from the store

refrigerator, do not swell. Fresh pasta should be cooked in a

perforated pan.

Separate any pieces of pasta that have stuck together and

spread them out in the cooking pan.

Settings

MasterChef > Pasta >...

Operating Mode > Steam Cooking > ...

Temperature: 212°F / 100°C

Duration: see table

Fresh

Duration in minutes

Gnocchi

Knöpfli

Ravioli

Spätzle

Tortellini

Dry pasta, covered with water

Tagliatelle

Vermicelli

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Steam Cooking

Dumplings

Fresh dumplings should be cooked in a greased, perforated

pan.

Settings

MasterChef > Pasta >...

Operating Mode > Steam Cooking > ...

Temperature: 212°F / 100°C

Duration: see table

Duration in minutes

Steamed Dumplings

Yeast Dumplings

Potato Dumplings in a cooking bag

Bread Dumplings in a cooking bag

18-20

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Steam Cooking

Grain

Grain swells during cooking, therefore it must be cooked in

liquid. The proportion of grain to liquid will vary depending on

the type of grain.

Grain can be cooked whole or cracked.

Settings

MasterChef > Grain >...

Operating Mode > Steam Cooking > ...

Temperature: 212°F / 100°C

Duration: see table

Ratio

Duration

grain: liquid

in minutes

Amaranth

1 : 1.5

1 : 1

15-17

Bulgur

Green Spelt, whole

Green Spelt, cracked

Oats, whole

Oats, cracked

Millet

1 : 1

18-20

1 : 1

1 : 1.5

1 : 3

Polenta

Quinoa

1 : 1.5

1 : 1

Rye, whole

Rye, cracked

Wheat, whole

Wheat, cracked

1 : 1

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Steam Cooking

Legumes

- Dried -

Soak legumes for at least 10 hours in cold water before

cooking.

Soaking makes the legumes more digestible and shortens the

cooking duration required.

Exception: Lentils do not need to be soaked.

Soaked legumes must be covered with liquid during cooking.

When not soaked, depending on the variety, legumes must

have a certain ratio of legumes: liquid.

Settings

MasterChef > Legumes >...

Operating Mode > Steam Cooking > ...

Temperature: 212°F / 100°C

Duration: see table

Pre-soaked

Duration in minutes

Beans

Kidney B e a n s

Red Beans

55-65

20-25

55-60

55-65

34-36

Black Beans

Pinto Beans

White Beans

Peas

Yellow Peas

Green Peas, shelled

40-50

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Steam Cooking

Operating Mode > Steam Cooking > ...

Temperature: 212°F / 100°C

Duration: see table

Not pre-soaked

Duration

Ratio

in minutes

of legumes: liquid

Beans

Kidney Beans

Red Beans

Black Beans

Pinto Beans

White Beans

Lentils

130-140

95-105

100-120

115-135

80-90

1 : 3

Brown Lentils

Red Lentils

Peas

13-14

1 : 2

Yellow Peas

Green Peas, shelled

110-130

60-70

1 : 3

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Steam Cooking

Eggs

Use a perforated pan when you want to prepare boiled eggs.

The eggs do not need to be pierced before cooking. They are

gradually warmed during the heating up phase and so do not

burst when they are cooked with steam.

Grease a non-perforated cooking pan, if you prepare egg

dishes in it, e.g. Custard.

Settings

MasterChef > Eggs >...

Operating Mode > Steam Cooking > ...

Temperature: 212°F / 100°C

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Steam Cooking

Fruit

Cook fruit in a solid pan so that none of the juice is lost.

If you wish to cook fruit in a perforated pan, place a solid pan

directly underneath it to collect the juice.

Tip:

You can use the juice which has collected in the solid pan to

make a glaze for a fruit tart.

Settings

MasterChef > Fruit >...

Operating Mode > Steam Cooking > ...

Temperature: 212°F / 100°C

Duration: see table

Duration in minutes

Apples, cut into pieces

Pears, cut into pieces

Cherries

1-3

2-4

1-2

1-3

6-8

1-2

2-3

Mirabelle Plums

Nectarines/Peaches, in pieces

Plums

Quinces, diced

Rhubarb, cut into pieces

Gooseberries

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Steam Cooking

Menu Cooking - Manual

Turn the steam reduction off when Menu Cooking (see

"Settings").

With Menu Cooking you can cook a whole meal containing

types of food which have different cooking times, e.g. tilapia

filet with rice and broccoli. The food is placed in the oven at

the appropriate time so that the whole meal is ready at the

same time.

Shelf level

When cooking dripping food (e.g. fish) or food with a

distinctive color (e.g. beets) in a perforated pan, place the

drip tray / universal tray underneath. This avoids any transfer

of flavors from dripping liquid.

Temperature

The temperature for Menu Cooking should be 212°F /100°C,

as this is the temperature required to cook the majority of

foods.

Do not cook a whole meal at the lowest temperature when

different temperatures are required for different types of food,

e.g. 185°F / 85°C for sea bream and 212°F / 100°C for

potatoes.

If the default cooking temperature for the food is 185°F /

85°C, for example, try cooking it at 212°F / 100°C and testing

the result. Some delicate types of fish with a soft structure,

e.g. sole and plaice, will become very firm when cooked at

212°F / 100°C.

Cooking duration

If you increase the default temperature, shorten the cooking

duration by approx. ¹/₃.

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Steam Cooking

Example

Rice

20 minutes

6 minutes

4 minutes

Tilapia Filets

Broccoli

20 minutes minus 6 minutes =

14 minutes (first cooking duration: rice)

6 minutes minus 4 minutes =

2 minutes (second cooking duration: tilapia filet)

remainder =

4 minutes (third cooking duration: broccoli)

Cooking

Times

20 min. Rice

6 min. Tilapia Filet

4 min. Broccoli

Setting

14 minutes

4 minutes

minutes

^ Check that steam reduction has been turned off.

^ Place the rice in the oven first.

^ Set the first cooking time: 14 minutes.

^ After 14 minutes, place the tilapia filet in the oven.

^ Set the second cooking time: 2 minutes.

^ After 2 minutes, place the broccoli in the oven.

^ Set the third cooking time: 4 minutes.

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Special Modes

Reheating

Always follow USDA guidelines on food safety.

The Combi Steam Oven is very effective at reheating food

gently, without drying it out or cooking it further. The food will

reheat evenly and does not need to be stirred during the

reheating process.

You can reheat individual dishes or plated meals which have

been prepared previously (e.g. meat, vegetables and potatoes).

Cooking utensils

Small quantities can be reheated on a plate, larger quantities

should be placed in an appropriate cooking pan.

Duration

10 - 15 minutes are usually sufficient to reheat one plated

meal. Several plates will take a bit longer.

If you want to reheat multiple items one after the other,

reduce the times for the second and all following actions by

approx. 10 minutes as the oven is still warm.

Moisture

The more moist the food is, the less moisture needs to be

added.

Tips

Food does not need to be covered for reheating.

Compact items, such as stuffed bell peppers or roulades,

should be cut in half.

Please note that breaded items will not retain their crispness

when they are reheated.

Reheat sauce separately.

Exceptions: Dishes prepared in sauces, such as stew.

Settings

Special Modes > Reheat or

Operating Modes > Combi Steam > Convection Bake

Temperature: see table

Moisture Level: see table

Duration: see table

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Special Modes

Food

Temperature

in °F / °C

Moisture

Duration

Level

in %

in minutes

Vegetables

Carrots

Cauliflower

Kohlrabi

Beans

250 / 120

8–10

Side dishes

Noodles

Rice

250 / 120

285 / 140

8–10

Potatoes, halved lengthwise

Dumplings

18-20

Mashed Potatoes

Meat and poultry

Roast, sliced, ½" (1 1/2 cm) thick

Roulades, sliced

Beef Stew

Lamb Ragout

285 / 140

11-13

Meatballs

Chicken Cutlet

Turkey Breast, sliced

Fish

Fish Filet

285 / 140

10-12

Fish Roulade, sliced in 2

Plated dishes

Spaghetti, Tomato Sauce

Roast Pork, potatoes, vegetables

Stuffed Peppers (halved), rice

Chicken Fricassee, rice

Vegetable Soup

250 / 120

10-12

Cream Soup

Clear Soup

Stew

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Special Modes

Defrost

Always follow USDA guidelines on food safety.

Defrosting in the appliance is significantly shorter than

defrosting at room temperature.

Temperature

The optimal defrosting temperature is 140°F / 60°C.

Exceptions: Ground meat and game 122°F / 50°C

Before and after defrosting

Remove all packaging before defrosting.

Exceptions:

Leave bread and baked goods in their packaging as

otherwise they will absorb moisture and become soft.

Cooking pans

Use a perforated cooking pan when defrosting food which

will drip, such as poultry. This way the defrosted food is not in

the defrosting liquid.

,^{Dispose of the liquid from defrosting poultry - Do not}

use! Danger of salmonella poisoning.

Food that does not drip can be defrosted in a solid cooking

pan.

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Special Modes

Tips

When defrosting food which has frozen together, e.g. berries

or pieces of meat, separate these about half-way through the

defrosting time.

Do not refreeze food once it has thawed.

Settings

Special Modes> Defrost

Operating Modes > Steam Cooking >

Temperature: see table

Duration: see table

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Special Modes

Food to be

defrosted

Weight

Temperature Defrosting Standing time

in oz / g

in °F / °C

time

in minutes

Fruit

Apple Sauce

Apple Pieces

Apricots

8.8 / 250

1 lb / 500

10 / 300

140 / 60

20–25

25-28

8-10

10-15

15-20

10-12

Strawberries

Raspberries/

Currants

Cherries

Peaches

Plums

5 / 150

1 lb / 500

8.8 / 250

140 / 60

10-15

15-20

10-15

25-28

20–25

20-22

Gooseberries

Vegetables

Frozen in a Block

Fish

10 / 300

140 / 60

20–25

10-15

Fish Filets

Trout

14 / 400

1 lb / 500

10 / 300

140 / 60

10-15

15-18

25-30

4-6

Lobster

Crab

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Special Modes

Food to be

defrosted

Weight

Temperature Defrosting Standing time

in oz / g

in °F / °C

time

in minutes

Meat

Roast

sliced

8.8 / 250

1 lb / 500

2 lbs / 1000

8.8 / 250

140 / 60

122 / 50

140 / 60

8-10

15-20

20-30

30-40

50-60

20–25

25-35

15-20

10-15

15-20

Ground Meat

Stew

Liver

Cutlets / Chops /

Sausages

1.75 lbs /

800

Poultry

Chicken

2 lbs / 1000

5 / 150

140 / 60

15-20

10-15

Chicken Drumsticks

Chicken Cutlets

Turkey Drumsticks

Pastry

20–25

25-30

40-45

1 lb / 500

Puff Pastry/

140 / 60

10-12

10-15

Yeast Dough Pastry

Muffins/

14 / 400

Sponge Cake

Bread / Bread Rolls

Bread Roll

140 / 60

Brown Bread, sliced

8.8 / 250

Whole-grain Bread,

sliced

White Bread, sliced

5 / 150

140 / 60

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Special Modes

Canning

Always follow USDA guidelines on food safety.

Fruit and Vegetables

Only use fresh produce that is ripe and in good condition for

canning.

Glass jars

Only use clean glass jars and accessories and check them

for any defects. Glass jars with twist-off lids or glass lids with

a rubber seal are suitable.

Make sure that all the glass jars are the same size so that

canning is completed evenly.

After you have filled the jars, clean the glass rims with a clean

cloth and hot water and then seal the jars.

Fruit

Sort and rinse the fruit. Allow it to drain completely. Wash

berries very carefully, they are very fragile and easily

crushed.

Remove skins, stalks, seeds or pits.

Chop larger fruit. For example, cut apples into slices.

If you are canning fruit with pits (e.g. plums, apricots) without

removing the pits, pierce the fruit several times with a fork or

wooden skewer as otherwise they will burst.

Vegetables

Rinse, clean and cut up vegetables.

Vegetables should be blanched before canning to help them

retain their color (see "Blanching").

Filling volume

Fill the glass jars up to a maximum of 1 1/4" (3 cm) below the

rim. Do not pack down as this would damage the

fruit/vegetable. Tap the jar gently on a cloth to help distribute

the contents evenly under the edge.

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Special Modes

Fill the jars with liquid. The canned produce must be

completely covered.

Tips

Make use of residual heat by leaving the jars in the oven for

30 minutes after it has turned off.

Then let the jars covered with a cloth cool slowly for

approximately 24 hours.

Procedure

^ Place the equally sized glass jars in a perforated cooking

pan. Make sure that they do not touch one another.

^ Slide the pan into the lowest shelf level.

Settings

Special Modes > Canning, or

Operating Modes > Steam Cooking

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Special Modes

Juicing

You can extract soft fruit juice in your appliance, e.g. berries

and cherries.

Overripe fruit is ideal for extracting juice; the more mature the

fruit, the more juice will be productive and aromatic.

Preparation

Sort and wash the fruit to be juiced. Remove any damaged

areas.

Remove the stems of grapes and sour cherries, because they

contain bitter compounds. Stalks of berries do not need to be

removed.

Tips

Mix mild fruit with tangy fruit to round off the taste.

The juice quantity and aroma are improved if sugar is added

to the fruit and is allowed to soak in for several hours. We

recommend 1/4 - ½ cup (50-100 g) sugar per 2 lbs (1 kg) of

sweet fruit and ½ - 3/4 cup (100-150 g) sugar for 2 lbs (1 kg)

tangy fruit.

If you want to save the extracted juice, fill it hot into clean

bottles and seal them immediately.

Procedure

^ Place the prepared fruit in a perforated cooking pan.

^ Place under that a solid cooked pan or the universal tray in

order to catch the juice.

Settings

Steam Cooking

Temperature: 212°F / 100°C

Duration: 40–70 Minutes

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Special Modes

Menu Cooking

You can select up to three ingredients, e.g. fish, rice and

vegetables.

The various components can be selected in any order. The

Steam Oven uses cooking duration for its calculations so that

food with the longest cooking duration must be placed in the

oven first.

^ Turn the oven on "On/Off".

^ Fill the water container and push it into the appliance.

^ Then place the drip tray in the oven.

^ Select "Special Modes > Menu Cooking".

^ Select the type of food.

Depending on the type of food selected, the display will

prompt you to enter the size and how well done you want the

food.

^ Select or enter the values you want and confirm with

"Continue".

^ Select "Add food".

^ Select the food you want and proceed in the same way as

with the first one.

^ Repeat the process for the third food type, if applicable.

After you have confirmed "Start Menu Cooking", the display

will tell you which food to put in the oven.

At the end of the heating-up phase, the display will show

when the next food type is to be placed in the oven. This

process will be repeated for the third food type, if applicable.

You can also cook a menu using types of food which do

not appear in the display list. See "Menu Cooking - Manual"

for details on how to do this.

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Special Modes

Dehydrate

Only use the Convection Bake function to dehydrate food so

that moisture can be dissipated.

Procedure

^ Cut the food into pieces of the same size.

^ Spread the pieces evenly on the rack lined with parchment

paper.

Tip:

Bananas and pineapple are not suitable for dehydration.

Settings

Special Modes > Dehydrate

Special Modes> Combi Steam with Convection Bake

Temperature: see table

Duration: see table

Humidity: 0%

Food

Temperature

in °F / °C

Duration in

hours

Apple Slices

125-160 / 50-70

140-160 / 60-70

5–8

Apricots,

10-12

halved and pitted

Pear Slices

160-175 / 70-80

105-140 / 40-60

125-160 / 50-70

140-160 / 60-70

160-175 / 70-80

140-160 / 60-70

7–8

1.5-2.5

3-4

Herbs

Mushrooms

Tomatoes, quartered

Citrus Fruit, sliced

Plums, pitted

7-9

8-9

10-12

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Special Modes

Pizza

Settings

Special Modes > Pizza

Temperature: 350 - 440°F / 180°C - 225°C

Duration: 1-20 Minutes

Operating Mode > Convection Bake

Temperature: 350 - 440°F / 180°C - 225°C

Duration: 1-20 Minutes

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Special Modes

Making Yogurt

Always follow USDA guidelines on food safety.

To make yogurt, you will need milk and either fresh live yogurt

or a yogurt culture, obtainable from health food stores.

Use natural yogurt with live culture and without additives.

Heat-treated yogurt is not suitable.

The yogurt must be fresh (short storage time).

You can use either pasteurized or fresh whole milk.

Pasteurized milk can be used without any further treatment.

Fresh milk must first be heated to 194° F / 90° C (not boiled!)

and then cooled down to 95° F / 35° C. Fresh milk will give a

firmer yogurt than long-life milk.

The yogurt and the milk should have the same percentage of

fat.

Do not move or shake the jars while the yogurt is thickening.

Immediately after preparation leave the yogurt to cool in the

fridge.

How firm home-made yogurt is will depend on the

consistency, fat content and the cultures used in the starter

yogurt. Not all yogurts are suitable for use as starter yogurt.

Possible reasons for unsatisfactory results

Yogurt is not firm:

Incorrect storage of starter yogurt, too much time out of the

refrigerator (e.g. in transportation), damaged packaging, milk

not sufficiently heated.

Liquid has separated:

The jars were moved, yogurt was not cooled down quickly

enough.

Yogurt is gritty:

Milk was overheated or in poor condition, milk and starter

yogurt not evenly stirred.

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Special Modes

Tip:

If you are using yogurt starter powder, you can prepare the

yogurt from a mixture of milk and cream. Mix 3 cups (3/4 liter)

milk with 1 cup (1/4 liter) of cream.

Procedure

^ Mix ½ cup (100 g) yogurt with 4 cups (1 liter) of milk or

make up the mixture with yogurt starter powder, following

the instructions on the packaging.

^ Pour the mixture into glass jars and seal them.

^ Place the sealed jars in a cooking pan or on the rack. Make

sure that they do not touch one another.

^ Place the jars in the refrigerator immediately after

completion of the process. Avoid moving the jars

unnecessarily.

Settings

MasterChef > Special > Making yogurt

Steam Cooking

Temperature: 104° F / 40° C

Duration: 5:00 hours

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Special Modes

Proofing

Procedure

^ Prepare the dough according to the recipe.

^ Place the open bowl of dough in a perforated cooking pan

or on the rack.

Settings

Special Modes > Proof

Duration: according to the recipe

Operating Mode > Combi Steam

Temperature: 85°F / 30°C

Humidity: 100%

Duration: according to the recipe

Dissolving Gelatin

Procedure

^ Soak gelatin sheets for five minutes in a bowl with cold

water. The gelatin sheets have to be completely covered

with water. Remove the gelatin sheets from the bowl and

squeeze them out. Empty the bowl. Place the squeezed

gelatin sheets back in the bowl.

^ Place the gelatin powder in a bowl and add water

according to the instructions on the packaging.

^ Cover the bowl and place in a perforated cooking pan.

Settings

MasterChef > Special > Dissolve Gelatin

Operating Mode > Steam Cooking

Temperature: 195°F / 90°C

Duration: 1 minute

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Special Modes

Melting Chocolate

You can melt any type of chocolate in the appliance.

Procedure

^ Break the chocolate into small pieces.

^ Place large quantities in a non-perforated pan and small

quantities in a cup or a dish

^ Cover the pan or the dish with temperature resistant foil (up

to 212°F / 100°C) and steam resistant plastic wrap or a lid.

^ Stir large quantities once during cooking.

Settings

MasterChef > Special > Melt Chocolate

Operating Mode > Steam Cooking

Temperature: 150°F / 65°C

Duration: 20 Minutes

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Special Modes

Skinning Fruits and Vegetables

Procedure

^ Cut a cross at the stem end of tomatoes, nectarines, etc.

This will allow the skin to be removed more easily.

^ Place the food in a perforated pan if cooking with steam or

a universal tray if using the rack.

^ To blanch almonds, it is important to plunge them into cold

water as soon as they are taken out of the oven. Otherwise

the skin cannot be removed.

Settings

Operating Mode > Maxi Broil

Level 3

Duration: see table

Food

Duration in minutes

Peppers, halved

Tomatoes

Operating Mode > Steam Cooking

Temperature: 212°F / 100°C

Duration: see table

Food

Duration in minutes

Apricots

Almonds

Nectarines

Peppers

Peaches

Tomatoes

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Special Modes

Preserving Apples

Apples can be preserved in the steam oven to increase the

length of time you can store them. The apples will keep for 5

to 6 months when optimally stored in a dry, cool and

well-ventilated place. This method is only suitable for apples

and not for other types of fruit.

Settings

Operating Mode > Steam Cooking

Temperature: 125°F / 50°C

Duration: 5 Minutes

MasterChef > Fruit > Apples > Whole > Preserving

Blanching

Procedure

Settings

Blanch fruit and vegetables before freezing them. Blanching

helps maintain the quality of the produce when it is frozen.

Blanching vegetables also helps them retain their original

color.

^ Put the prepared vegetables or fruit into a perforated

cooking pan

^ Once blanched, plunge the vegetables or fruit into an ice

bath to cool them down quickly. Drain them well.

Special Modes > Blanching

Operating Mode > Steam Cooking

Temperature: 212°F / 100°C

Duration: 1 minute

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Special Modes

Sweating Onions

Sweating means cooking the onions in their own juices, with

the addition of a little fat if necessary.

Procedure

^ Cut the onions into small pieces and place them in a solid

cooking pan with a little butter.

^ Cover the pan or the dish with temperature resistant foil (up

to 212°F / 100°C) and steam resistant plastic wrap or a lid.

Settings

MasterChef > Special > Sweat Onions

Operating Mode > Steam Cooking

Temperature: 212°F / 100°C

Duration: 4 Minutes

Rendering Fat

Bacon will not brown.

Procedure

^ Place bacon (diced or sliced) in a solid cooking pan.

^ Cover the pan with temperature- (up to 212° F / 100 °C)

and steam-resistant cling wrap or a lid.

Settings

MasterChef > Special > Sweat Onions

Operating Mode > Steam Cooking

Temperature: 212° F / 100 °C

Duration: 4 Minutes

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Special Modes

Sanitizing Cookware

The steam oven will sanitize baby bottles and other

cookware. Check beforehand that the manufacturer

guarantees all components are to be heat resistant to 212° F /

100 °C and also steam resistant follow manufacturers

instructions.

Procedure

^ Dismantle the baby bottles into their individual

components.

Place the bottle parts and cookware on the rack or in a

perforated cooking pan, making sure that they do not touch

one another (on their sides or with the opening facing

downwards) to allow hot steam to reach them from all

sides.

^ Slide the pan into the lowest shelf level.

Settings

Special Modes> Sanitize Cookware

Duration: 1 minute to 10 hours

Operating Mode > Steam Cooking

Temperature: 212°F / 100°C

Duration: 15 Minutes

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Special Modes

Heating Damp Towels

Procedure

^ Moisten hand towels and then roll them up tightly.

^ Place them beside one another in a perforated cooking

pan.

Settings

MasterChef > Special > Heat Damp Towels

Operating Mode > Steam Cooking

Temperature: 160°F / 70°C

Duration: 2 Minutes

Decrystallize honey

Procedure

^ Loosen the lid and place the jar (glass only) of honey in a

perforated cooking pan.

^ Stir the honey once during the cooking process.

Settings

MasterChef > Special > Decrystallize Honey

Operating Mode > Steam Cooking

Temperature: 140°F / 60°C

Duration: 90 Minutes (regardless of the size of jar or the

amount of honey in the jar)

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Special Modes

Making Jam

Only use fresh, ripe produce in good condition for canning.

Glass jars

Use only clean, glass jars with twist-off lids up to max. ½ pint

(250 ml) capacity.

After you have filled the jars, clean the glass rims with a clean

cloth and hot water and then seal the jars.

Preparation

Sort and rinse the fruit. Allow it to drain completely. Wash

berries very carefully, they are very fragile and easily

crushed.

Remove skins, stalks, seeds or pits.

Purée the fruit, otherwise the jam will not set.

Add the required quantity of preserving sugar (see

manufacturer's recommendation). Stir well.

If you use sweet fruits or berries, we recommend the addition

of citric acid.

Procedure

^ Fill the jars to a maximum of two-thirds.

^ Place the open jars in a perforated cooking pan or on the

rack.

^ As soon as the cooking process has ended, remove the

jars from the appliance using pot holders. Let the jars stand

for 1 - 2 minutes and then screw on the lids and let them

cool.

Settings

Operating Mode > Convection Bake

Temperature: 300°F / 150°C

Duration: 35 Minutes

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Special Modes

Sabbath Program

For supporting religious customs, this program is ready to

use for 72 hours.

The program works with the "Surround" operating mode, it

cannot be changed. If the Sabbath program is selected,

there is no daytime indication on the display. The oven

lighting does not turn on, even when the door is opened.

The oven heating only starts after the door has been opened

and closed.

If a short time is selected, the Sabbath program cannot be

started.

^ Select "Special Modes".

^ Select "Sabbath Program".

^ Select a temperature.

^ Open the door.

^ Place the food in the oven.

^ Close the door.

The program starts after 5 minutes. Once the Sabbath

Program has started, it cannot be changed or saved under

"Favorites". The program can only be ended by turning off the

appliance.

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Roast probe

The probe inserted into the meat, measures the internal

temperature of the meat.

The internal temperature to be set depends on the desired

cooking level and type of meat. It is selectable in the range

from 86-210°F / 30-99°C.

The cooking time depends on the oven temperature and

thickness of the meat. The higher the oven temperature and

the thinner the meat, the faster the internal temperature will

be reached.

The cooking process is terminated automatically when the

internal temperature reaches the set value.

Exception: with the Combi Steam operating mode a further

cooking stage is set, i.e. for browning.

After use, pull the roast probe from the socket. Be careful,

it may still be hot.

Do not leave the roast probe in the appliance, as it is only

protected against overheating when inserted.

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Roast probe

Application options

The roast probe can be used in the following operating

modes:

Combi Steam with Convection Bake

Combi Steam with Surround

Convection Bake

Convection Broil

Surround

Intensive

Humidity Plus

Steam Cooking

Important notes on use

The metal tip of the roast probe must be inserted completely

into the cooked food and reach the core.

The metal tip should not touch any bone and not be inserted

in particularly fatty areas. Fat and bone can lead to incorrect

temperature readings.

Select the higher value of the internal temperature range

indicated in the table for heavily marbled meat.

100

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Roast probe

Procedure

^ Prepare the meat in the usual way.

^ Completely insert the metal tip of the roast probe into the

food being cooked.

^ Place the meat in the oven.

^ Open the connection socket for the roast probe and plug it

into the receptacle until it clicks.

^ Select the desired Operating Mode.

^ If necessary, change the default and/or internal

temperature.

Tips

If you want to cook several pieces of meat at the same time,

insert the roast probe in the thickest piece of meat.

If after the internal temperature of the meat has been

reached, but the meat is not cooked according to your

wishes, insert the roast probe in a different spot in the meat,

and repeat the process.

101

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Roast

We recommend the Roast modes - Convection Bake and

Combi Steam with Surround.

Be sure that the grease filter is in place.

Never roast meat in frozen state, it will dry out. Defrost it

before cooking.

Do not preheat the oven for roasting. The prepared meat will

be placed into the cold oven.

Clean the meat before roasting. Season the meat as desired

and cover it with dabs of butter.

If you want to cook several pieces of meat at the same time,

use pieces with the same thickness if possible.

Let the finished roast stand about 10 minutes before cutting

so that the meat juices can be redistributed.

102

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Roast

Combi Steam

The lower the oven temperature is, the longer the cooking

process takes and the more tender the meat is.

Roast meat on the rack with the universal tray placed

underneath. You can then use the collected meat juices for

sauces.

The surface of lean meat will not dry out because of the

supplement of steam.

It will become especially delicate if you cook it in 5 to 6

cooking stages:

In the 1st cooking stage the oven cavity and the rack with the

universal tray underneath are preheated.

In the 2nd cooking stage the meat is browned.

In the 3rd cooking stage the oven cavity is adjusted to the

appropriate temperature for the meat.

In the 4th A tenderizing stage is carried out which makes the

meat tender.

In the 5th cooking stage the meat is cooked to the desired

degree of doneness.

Cook fatty meat with crust in the 1st cooking stage at high

temperature in order to remove the fat and brown the crust. In

the 2nd cooking stage the temperature is reduced and the

humidity increased. In the 3rd cooking stage the temperature

is raised, so that the crust is crispy and bubbly.

With stews in the 1st cooking stage the oven interior and the

rack with the universal tray underneath are preheated.

In the 2nd cooking stage the meat is browned.

In the 3rd cooking stage the meat is braised at a cooking

temperature of 212°F / 100°C and 84% humidity.

Cook poultry in the 1st cooking stage at high temperature

and high humidity, to remove the fat.

In the 2nd cooking stage the temperature is increased.

In the 3rd stage the poultry is browned

Details about the settings are in the following roasting table.

103

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Roast

Roasting table

The times and temperatures given in the tables are recommendations only.

Always follow USDA guidelines on food safety.

Type of Meat

Poultry

Operating Mode

Stage Temp. in

°F / °C

Moisture

Duration in

Minutes

Level in %

Duck up to 4.5 lbs Combi Steam with

375 / 190

212 / 100

(2 kg), stuffed

Convection Bake

Combi Steam with

Convection Bake

140

Convection Broil

375 / 190

Duck up to 4.5 lbs Combi Steam with

(2 kg), unstuffed

Convection Bake

Combi Steam with

Convection Bake

212 / 100

100

Convection Broil

375 / 190

Level 3

85 / 30

Duck Breast,

medium

Combi Steam with Broil

Combi Steam with

Convection Bake

Combi Steam with Broil

Level 3

85 / 30

7-13

Duck Breast,

well-done

Combi Steam with

Convection Bake

Combi Steam with Broil

Level 3

85 / 30

7-13

Combi Steam with

Convection Bake

Goose up to 10 lbs Combi Steam with

375 / 190

212 / 100

(4.5 kg)

Convection Bake

Combi Steam with

Convection Bake

270

Convection Broil

375 / 190

395 / 200

Whole Chicken

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

440 / 225

8-10

Combi Steam with Broil

Level 3

0-12

Chicken Thighs

Combi Steam with

Convection Bake

395 / 200

30-25

Combi Steam with

Convection Bake

440 / 225

13-18

Combi Steam with Broil

Level 3

0-17

Turkey Roulade,

Combi Steam with

Convection Bake

375 / 190

stuffed or unstuffed

Combi Steam with

Convection Bake

285 / 140

212 / 100

100

4-8

Convection Broil

104

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Roast

Type of Meat

Operating Mode

Stage

Temp. in

°F / °C

Moisture

Duration

Level in % in Minutes

Poultry

Turkey Breast

Combi Steam with Convection

Bake

340 / 170

Level 3

Maxi Broil

0-9

Veal

Tenderloin (Roast),

rare

Convection Broil

350 / 175

330 / 165

Tenderloin (Roast),

medium

Tenderloin (Roast),

well done

320 / 160

Level 3

Tenderloin (Roast Combi Steam with Broil

with Moisture),

rare*

Combi Steam with Broil

Combi Steam with Surround

Combi Steam with Broil

Combi Steam with Surround

Combi Steam with Broil

Combi Steam with Surround

Convection Broil

Level 3

140 / 60

Level 3

Tenderloin

(Roast with

Moisture),

medium*

Level 3

212 / 100

150 / 65

160 / 70

Level 3

Tenderloin

(Roast with

Moisture), well

done*

Level 3

212 / 100

150 / 65

195 / 90

395 / 200

Level 3

Saddle

Combi Steam with Broil

Combi Steam with Surround

Convection Broil

(Roast with

Moisture), well

done*

Level 3

212 / 100

150 / 65

195 / 90

395 / 200

212 / 100

375 / 190

Level 3

Shank

Combi Steam with Surround

Convection Broil

155

165

Braised veal*

Maxi Broil

Level 3

Combi Steam with Surround

212 / 100

105

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Roast

Type of Meat

Operating Mode

Stage

Temp.

Moisture Duration in

in °F / °C Level in %

Minutes

Lamb

Thighs

Maxi Broil

Level 3

212 / 100

Level 3

190

Combi Steam with Surround

Maxi Broil

Loin/Crown,

medium*

Maxi Broil

Level 3

Combi Steam with Surround

212 / 100

170 / 75

Level 3

100

Loin/Crown, well Maxi Broil

done*

Maxi Broil

Level 3

Combi Steam with Surround

85 / 30

212 / 100

Beef

Tenderloin

Convection Broil

350 / 175

340 / 170

330 / 165

(Roast), rare

Tenderloin

(Roast), medium

Tenderloin

(Roast), well

done

Tenderloin

Combi Steam with Broil

Combi Steam with Surround

Combi Steam with Broil

Combi Steam with Surround

Combi Steam with Broil

Combi Steam with Surround

Convection Broil

Level 3

105

(Roast with

Moisture), rare*

140 / 60

Level 3

Filet

(Roast with

Moisture),

medium*

Level 3

212 / 100

150 / 65

160 / 70

Level 3

Filet

(Roast with

Moisture), well

done*

Level 3

212 / 100

150 / 65

195 / 90

395 / 200

347 / 175

Sirloin (Roast),

rare

Convection Broil

Sirloin (Roast),

medium

Convection Broil

340 / 170

330 / 165

Sirloin (Roast),

well done

106

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Roast

Type of Meat

Beef

Operating Mode

Stage

Temp.

Moisture

Duration in

Minutes

in °F / °C

Level in %

SIrloin

Combi Steam with Broil

Combi Steam with Surround

Combi Steam with Broil

Combi Steam with Surround

Combi Steam with Broil

Combi Steam with Surround

Convection Broil

Level 3

135

(Roast with

Moisture), rare*

140 / 60

Level 3

Sirloin

(Roast with

Moisture) ,

medium*

Level 3

212 / 100

150 / 65

160 / 70

Level 3

Sirloin

(Roast with

Moisture), well

done*

Level 3

212 / 100

150 / 65

194 / 90

395 / 200

Level 3

Roulades*

Pot Roast*

Combi Steam with Broil

Combi Steam with Surround

Combi Steam with Broil

Combi Steam with Surround

120

205

Level 3

212 / 100

Level 3

212 / 100

Pork

Tenderloin

Convection Broil

395 / 200

Smoked Pork

Chop

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

265 / 130

440 / 225

212 / 100

100

Crispy Pork

Combi Steam with

Convection Bake

Combi Steam with Surround

Convection Broil

330-365 /

165-185

20-25

Pork Loin

Combi Steam with Surround

355 / 180

265 / 130

107

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Roast

Type of Meat

Game

Operating Mode

Stage

Temp.

Moisture

Duration in

Minutes

in °F / °C Level in %

Venison Saddle, Maxi Broil

Level 3

85 / 30

medium*

Maxi Broil

Combi Steam with Surround

107

165 / 75

Level 3

85 / 30

Venison Saddle, Maxi Broil

well done*

Maxi Broil

Combi Steam with Surround

212 / 100

In the first stage place the universal tray into the 1st lower level runner and the rack in the 2nd level

runner from the bottom

(Exception: for rack of lamb place it on the universal tray on the 1st level), insert without meat,

and preheat. With the start of the second stage place the meat on the preheated rack.

108

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Baking

Convection Bake

For baking on multiple levels

When using Convection Bake, reduce the temperatures given

for Surround by about 20°F / 20°C.

Surround

For the baking of traditional recipes and preparing soufflé.

Only bake on one level.

Bake sheet cakes on the center shelf level.

If using older cookbooks or recipes, set the temperature

10°F / 10°C lower then given in the recipe. The cooking time

will not change.

Browning

Bake

For browning, baking casseroles or layer cakes.

Use this at the end of the baking time to brown the bottom of

the food some more.

Intensive

When baking cakes with a moist topping such as cheese

cakes, tarts, quiches, pizza, etc.

Bake these in the bottom shelf level.

Humidity Plus

For sponge cakes, choux pastry (e.g. cream puffs) and

frozen pretzels

109

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Baking

Combi Steam

The shiny finish on bread, bread rolls and puff pastry is

achieved by cooking it with steam (maximum moisture, low

temperature) in cooking stage 1. Browning takes place with

high moisture and high temperature. The baking will become

dryer with low moisture and high temperature.

Bake pre-baked bread rolls with 90% moisture at the

temperature given by the manufacturer on the packaging.

Notes for baking

Remove the grease filter from the back wall. Otherwise results

can be uneven. (Exception: Fruit tarts, pizza with extra

toppings).

Baking pans

Dark-colored pans conduct heat more quickly to the mixture.

Shiny metal pans reflect heat. Therefore cakes take longer to

bake in these pans.

Universal tray

Thanks to the anti-stick properties of the surface with the

"PerfectClean" finish, the universal tray does not require

greasing before baking.

Parchment paper

Parchment paper is required for:

– pretzels, the baking soda (or bakers lye) used may

damage the "PerfectClean" surface.

– batters that may quickly stick due to their high egg white

content, such as biscuits, meringues or macaroons.

110

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Baking

Frozen products

When baking frozen products such as French fries,

croquettes, cakes, pizza and baguettes, use the lowest

temperature quoted by the manufacturer on the packaging.

Bake frozen cakes, pizzas or baguettes on the rack covered

with parchment paper. With frozen products, the baking or

universal tray may warp so that they cannot be removed

when hot.

Frozen products such as French fries, croquettes or similar

items can be baked on the universal tray. For gentle baking

of these products, place parchment paper under them on the

tray. Turn the food several times during baking.

Shelf level

Use only one shelf level when preparing moist cakes.

Bake on a maximum of two shelf levels at the same time.

If you are baking on two shelf levels at the same time, use

levels 1 and 2.

Notes about the baking table

Select the lower temperature shown on the table.

Do not set the temperature higher than indicated. Higher

temperatures may shorten the baking times but will frequently

result in uneven browning and may even prevent the food

from being baked through.

After the end of the shortest baking time, check whether the

baked goods are done. Insert a toothpick into the dough, if

no moist pieces of the baked good adhere to the toothpick,

the baked goods are done.

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Baking

Baking table

The times and temperatures given in the tables are recommendations only.

Baked goods

Operating mode

Stage

Temp.

Moisture

Duration

in °F / °C

Level in %

minutes

Sponge

Baking Tray

Spring Form Pan

Puff Pastry

Filled

Convection Bake

Surround

300-355 / 150-180

320-340 / 160-170

25-35

Combi Steam with

Convection Bake

212 / 100

100

375-410 / 190-210

355 / 180

Small Pastry*

Surround

Choux Pastry

Cream Puffs / Eclairs Combi Steam with

Convection Bake

300-365 / 150-185

Yeast Dough

Bagels

Combi Steam with

Convection Bake

212 / 100

395 / 200

100

Baguettes /

Spelt Bread

Combi Steam with

Convection Bake

105 / 40

100

125 / 50

410 / 210

355-410 / 180-210

195 / 90

Croissants

Combi Steam with

Convection Bake

100

320 / 160

100

320-410 / 160-190

85 / 30

Multi-grain Bread

Flatbread

Combi Steam with

Convection Bake

100

300 / 150

Combi Steam with

Surround

105 / 40

100

125 / 50

410 / 210

310-375 / 155-190

105 / 40

Braided Loaf

White Bread

Combi Steam with

Surround

100

125 / 50

395 / 200

320-395 / 160-200

105 / 40

Combi Steam with

Convection Bake

100

125 / 50

410 / 210

430 / 220

25-50

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Baking

Baking goods

Operating mode

Stage

Temp.

Moisture Duration

in °F / °C

Level in %

minutes

Yeast dough

Herb Rolls

Combi Steam with

Convection Bake

310 / 155

395 / 200

15-25

Multi-grain Rolls

Pizza

Combi Steam with

Convection Bake

310 / 155

410 / 210

20-30

Intensive

350-400 / 175-205

Yeast dough

Stollen

Combi Steam with

Convection Bake

300 / 150

265-320 / 130-160

85 / 30

100

Streusel Cake

Sweet Rolls

Combi Steam with

Convection Bake

100

320 / 160

265-355 / 130-180

105 / 40

Combi Steam with

Surround

100

125 / 50

395 / 200

8-13

395 / 200

Whole Grain Bread

Combi Steam with

Convection Bake

105 / 40

100

125 / 50

410 / 210

190-215

White Bread

Combi Steam with

Convection Bake

105 / 40

100

125 / 50

410 / 210

340-410 / 170-210

310 / 155

Wheat Rolls

Combi Steam with

Convection Bake

395 / 200

20-30

Wheat Bread

Combi Steam with

Convection Bake

105 / 40

100

125 / 50

410 / 210

355-430 / 180-220

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Baking

Baking Goods

Operating mode

Stage

Temp.

Humidity Duration

in °F / °C

in %

minutes

Short Dough Pastry

Small Pastry

Combi Steam with

Convection Bake

365 / 185

395 / 200

10-15

Pan with dry topping

Combi Steam with

Convection Bake

Pan with moist

topping*

Combi Steam with

Convection Bake

410 / 210

375 / 190

20-30

35-45

Baking Tray with

topping

Intensive

340-375 / 170-190

Sourdough

Mixed Rye Bread

Combi Steam with

Convection Bake

410 / 210

375-410 / 190-210

410 / 210

Rye Bread*

Combi Steam with

Convection Bake

410 / 210

310-340 / 155-170

Strudel dough

Apple Strudel

Combi Steam with

Convection Bake

85 / 30

375 / 190

35-55

* The appliance must be preheated.

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Broiling

The appliance door must be closed when broiling.

otherwise the control elements will become hot.

Risk of burns!

Do not use the roast probe in the Broil, Maxi Broil and

Combi Steam with Broil operating modes.

Use the mode:

– Broil / Maxi Broil when broiling small items, e.g. steak,

chops, etc.

– Convection Broil for broiling larger items such as poultry or

roasts.

For broiling, use the rack with the universal tray inserted

below.

Broil tall food items (e.g. half chickens) on the middle shelf

level and thinner foods (e.g. steaks) on the topmost shelf

level.

Do not preheat the broiler. Place the food to be broiled in the

cold oven.

The weights given refer to the weight per piece. You can

cook a 9 oz (250 g) piece of trout or several trout of 9 oz

(250 g) pieces of trout simultaneously.

Turn the food after 2/3 of the broiling time. See the "Broiling

chart" for more details.

Procedure

^ Place the rack on the universal tray.

^ Place the food to be broiled on the rack.

^ Push the tray in and close the door.

^ Select the function and the temperature.

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Broiling

Tips

Marinate lean meat or brush it with oil. Other fats will easily

burn or develop smoke.

Make sure the pieces are approximately the same thickness

so the broiling times are not too different.

When turning the food, work quickly to avoid the oven cooling

too much.

If the surface of larger chunks of meat is well browned but the

core is still uncooked, move the food to a lower shelf level or

continue at a lower temperature.

Broiling chart

Food to be

Broiled

Function

Level /

Humidity Duration

Temp. in °F / °C

in %

in minutes

Fish

Trout

Broil

Level 3

25-30

Salmon

Convection

Broil

355 / 180

Mackerel

Broil

Level 3

Meat and

Sausage

Hamburger

Patties

Broil

Level 3

Sausage fresh /

precooked

15-20

Miscellaneous

Toasting Bread

slices

Broil

Level 3

5-8

8-15

Toast,

with topping

Corn on the Cob Combi Steam

with Broil

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Using the MasterChef programs

Your appliance has a number of MasterChef programs. The

individual programs contain the operating modes,

temperatures and times.

Doneness and browning are represented by a bar with seven

segments. Factory setting is a medium doneness and

browning. Select the level of doneness and browning by

moving the slider to the left or right.

In some roasting programs you also have the choice to

"Roast with Moisture" at low temperature and long cooking

time, so the meat is cooked gently and becomes tender.

The weights given refer to the weight per piece. You can

cook one piece of salmon of 9 oz (250 g) or 10 pieces of

salmon of 9 oz (250 g) simultaneously.

In some programs, information on shelf level and the time of

insertion is given. Follow or confirm the information.

Let the appliance first cool down to room temperature after a

cooking process, before you start an automatic program.

If you place food in a hot oven, be careful when opening the

door. Hot steam may escape. Take a step back and wait until

the steam has dissipated.

Make sure that you not come in contact with hot steam or the

hot oven walls. Danger of scalding and burns!

Use the baking pans recommended in the baking recipes.

The start time can be changed using "Start at" or "Finish at".

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Using the MasterChef programs

To finish an automatic program early, turn off the appliance.

If the food is not cooked to your preference after a

MasterChef program is complete, select "Continue Cooking"

or "Continue Baking".

MasterChef programs can also be saved as "Favorites" and

be placed on the main menu.

^ Select "MasterChef".

^ Select the appropriate submenu (e.g. vegetables).

^ Select the desired vegetable (e.g. cauliflower).

^ Select and confirm the required settings.

^ Select the cooking method and degree of doneness.

Continue cooking

If the food is not cooked to your preferance, you can continue

cooking.

^ Tap on "Continue Cooking".

^ Select the desired doneness and confirm with "OK".

You can directly search for the MasterChef program of your

choice by using the "Search" function.

^ Select "MasterChef".

^ Tap on "Search".

^ Enter the name of the program using the keyboard.

^ Tap on "Match".

^ Select the desired program.

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Miele MasterChef Gourmet

Haute Cuisine for your home.

Have you always dreamed of cooking like a Professional Chef

in your own home? Miele MasterChef Gourmet is the

answer. Combine quality ingredients with proven Miele

MasterChef Gourmet cooking methods to achieve gourmet

meals. Flawless entertaining has never been easier.

There is no need to monitor your food anymore - Miele

MasterChef Gourmet offers stress free cooking with

extraordinary results.

Five specific MasterChef programs are designed to achieve

the most tender and juicy meat results possible by using

lower temperatures and longer cooking times.

Gourmet cooking programs

The following Gourmet cooking programs are available:

– Gourmet Chicken

– Gourmet Turkey

– Gourmet Beef Tenderloin

– Gourmet Baby Back Ribs

– Gourmet Salmon

The Gourmet programs are marked first in the relevant food

section:

For example:

Select "Meat - Poultry - Gourmet Chicken".

See the "Program overview" for more information.

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Miele MasterChef Gourmet Recipes

Gourmet Chicken

Gourmet Turkey

Chicken Roaster

1/4 lb Unsalted butter, softened

1 Tbsp.Fresh rosemary, finely chopped 2 Tbsp.Fresh parsley, finely chopped

Whole Turkey, up to 15 lbs

½ lb Unsalted butter, softened

1 Tsp. Fresh thyme, finely chopped

1 Tbsp.Fresh parsley, finely chopped

Garlic clove, finely diced

1 Tbsp.Fresh tarragon, finely chopped

2 Tbsp.Fresh chive, finely chopped

1 Tbsp.Fresh chervil, finely chopped

1 Tbsp Olive oil or canola oil

Salt

Garlic cloves, finely diced

Salt

Freshly cracked black pepper

Fresh cracked black pepper

Olive oil or canola oil

Preparation:

Combine herbs, garlic and softened

butter. Season with salt and pepper.

Transfer butter mixture to a pastry bag

or small plastic bag. If using a plastic

bag cut the tip.

Combine herbs, garlic and softened

butter. Season with salt and pepper.

Transfer butter mixture to a pastry bag

or small plastic bag. If using a plastic

bag cut the tip.

Place chicken on the wire rack on top

of the universal tray. Pat the chicken

Place whole turkey on the wire rack on

dry with a paper towel. Gently separate top of the universal tray. Pat dry with a

the skin from the breast and thigh. Pipe paper towel. Gently separate the skin

the softened herb butter between the

skin and meat.

from the breast to thigh. Pipe the

softened herb butter between the skin

and meat.

Brush the chicken with oil and season

generously with salt and pepper.

Brush the turkey with oil and season

generously with salt and pepper.

Start the Gourmet Chicken MasterChef

Program. Follow the instructions in the

display.

Start the Gourmet Turkey MasterChef

Program. Follow the instructions in the

display.

Approx. cooking time: 2 hrs 25 mins

Approx. cooking time: 3 hrs 30 mins

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Miele MasterChef Gourmet Recipes

Gourmet Baby Back Ribs

Gourmet Beef Tenderloin

2 racks of baby back ribs - membrane

removed

1 Beef tenderloin approx. 3.5 lbs - tail and

chain removed

Barbecue sauce, your favorite

Garlic clove

1 Tbsp.Olive oil or canola oil

Sea salt

Balsamic rub marinade:

4 Tbsp. Brown sugar

Freshly cracked black pepper

2 tsp.

Hickory smoked salt

Garlic powder

Preparation:

Cayenne pepper

Herbes de Provence

Cut a garlic clove in half and rub it on

the trimmed beef tenderloin.

5 Tbsp. Balsamic vinegar

Brush with oil.

Preparation:

Season generously with salt and pepper.

Place the tenderloin on the wire rack on

top of the universal tray. Start the Gourmet

Beef Tenderloin MasterChef Program.

Follow the instructions in the display.

Combine ingredients for the marinade.

Rub ribs with the balsamic rub

marinade, place in an extra large

plastic bag. Marinate overnight in the

refrigerator.

Approx. cooking time: 1 hr 55 mins

Remove ribs from the refrigerator and

let sit for 30 minutes.

Gourmet Salmon

Whole salmon filet

approx. 1.5 lbs - skin on

Bedding:

Oranges, sliced

Onion, julienned

Place ribs on the wire rack on top of the

universal tray and place in the oven.

Start the Gourmet Baby Back Ribs

MasterChef Program. Follow the

instructions in the display.

After approximately three hours, the

oven will prompt you to open the door,

glaze the ribs with barbecue sauce and

close the door again to finish.

Preparation:

Slice the oranges and the onion for the

bedding and arrange on the universal tray.

Check the salmon for bones. If

present, remove with pliers.

Approx. cooking time: 3 hrs 8 mins

Place salmon skin side down on the

bedding.

Start the Gourmet Salmon MasterChef

Program. Follow the directions in the

display.

Approx. cooking time: 50 mins

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Settings

Your appliance has factory default settings. In the "Settings"

menu, you can select and change various menu items and

their sub-items.

The current settings are marked with a colored frame.

By tapping "Back" you will return to the previous level.

After confirmation with "OK" or if you do not make a selection

in the sub-menu within approx. 15 seconds, the display will

revert to the previous level menu

The display can be set for different languages. If you have

selected the wrong language by mistake you can follow the

flag symbol J to return to the Language sub-menu

^ Turn the appliance on.

^ Select "Settings".

^ Select the desired sub-menu.

^ Select the desired settings.

^ Confirm with "OK".

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Settings

The factory setting for each menu item is shown in bold.

Menu item

Available settings

Language J

German, other languages

Country

Time

Display

On / Off / Night Dimming

Clock Type

Analog / Digital

Time format

12 h / 24 h

Set

Date

Set the Date

Lighting

On / On for 15 seconds

Set the Brightness

Display Brightness

Volume

Buzzer Tone

On / Off

Keypad Tone

On / Off

Welcome Melody

On / Off

Units

Weight

g or lb/oz

Temperature

°C or °F

Keep Warm

On / Off

Automatic Rinse

Steam Reduction

Default Temperatures

Safety

On / Off

Change the default temperatures

System Lock $

On / Off

Sensor Lock

On / Off

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Settings

Menu item

Available settings

Start Screen

The oven is facotry set to display the main menu when

turned on.

You can select the following items as your start menu:

– Main Menu

– Operating Modes

– MasterChef

– Special Modes

– MyMiele

– Favorites

Water Hardness

Soft (< 8.7 gr/gal, < 8.4 °dH, < 1.5mmol/l)

Medium ( 8.7-14.6 gr/gal, 8.4 - 14 °dH, 1.5 - 2.5 mmol/l)

Hard (< 14.6 gr/gal, < 14 °dH, < 2.5 mmol/l)

Showroom Program Demo mode

On / Off

Factory Default

Settings

Reset appliance settings

Favorites

Delete Favorites

Default temperatures

Reset default temperatures

MyMiele

All MyMiele entries are deleted.

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Cleaning and Care

,^{Do not use a steam cleaner to clean the Combi Steam}

Oven. Steam could penetrate electrical components and

cause a short circuit.

Clean and dry the appliance and accessories after each use.

Allow the appliance to cool down.

Make sure the appliance is completely dry before closing the

door.

If you will leave the appliance unused for an extended period,

clean it once more thoroughly to prevent the build-up of

odors. Leave the door open afterwards.

Do not use commercial cleaning agents. Only use agents

designed for domestic use.

Do not use cleaning agents or dish soaps containing

aliphatic compounds. These could cause the seals to

swell.

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Cleaning and Care

Appliance front

It is best to clean the front of the appliance immediately

following use. If spills are left for extended periods of time

they may become impossible to remove and surfaces may

become permanently stained or damaged.

Clean the exterior with a solution of warm water and liquid

soap applied with a soft sponge. Dry with a soft cloth.

Glass cleaners may be used to clean the exterior.

However do not allow them to sit or "puddle", this can

cause damage to the surface. Remove the cleaner

promptly.

All appliance surfaces are subject to scratching.

Scratches on glass surfaces can lead to breakage.

All surfaces are subject to discolorations and damage if

they come into contact with unsuitable cleaning products.

To better maintain your appliance avoid the following:

– cleaning products that contain washing soda, acid,

alkaline, ammonia, or bleach,

– limescale removers,

– abrasive cleaners such as scouring powder, scouring

liquid or pumice stones,

– cleaners containing solvents,

– stainless steel cleaners,

– dishwasher detergent,

– oven sprays,

– glass cleaners,

– rough scouring sponges or brushes such as pot

scrubbers,

– magic erasers,

– sharp metal scrapers.

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Cleaning and Care

Accessories

Universal Tray, Wire Oven Rack, Shelf Runners

These parts have been treated with PerfectClean. They

should be cleaned according to the cleaning instructions

described in "PerfectClean".

Do not clean them in a dishwasher.

Remove:

– light, soiling with a soft sponge, dish soap and warm water.

– stronger soiling with a dish sponge, hot water and

dishwashing detergent. If necessary, you can also use the

hard side of the dish sponge.

Rinse and wipe thoroughly with clean water, and dry the

surfaces.

Cooking pans

The cooking pans are dishwasher-safe.

Use a little vinegar to remove any bluish discoloration on the

cooking pans.

You could also use the Miele ceramic and stainless steel

cleaner (see "Optional accessories"). Rinse the pans

thoroughly with clean water to remove any residual cleaning

agents.

Roast probe

Clean the roast probe after each use. Do not rinse, only wipe

with a damp cloth.

Do not clean the roast probe in the dishwasher!

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Cleaning and Care

Grease filter

Clean the grease filter after every roasting program with a

liquid dish soap and hot water or in the dishwasher.

^ Pull the grease filter upwards to remove it.

If the grease filter is cleaned in the dishwasher, results are

better if the filter is placed horizontally in the basket. Some

dishwasher detergents may cause the surface of the filter to

discolor. This will not affect the functioning of the filter in any

way.

Drain filter

Rinse and dry the drain filter after each use.

Stains and limescale deposits can be removed with vinegar.

You could also use the Miele ceramic and stainless steel

cleaner (see "Optional accessories"). Rinse it thoroughly with

clean water to remove any residual cleaning agents.

Water container and condensate container

Remove, empty and dry the water and condensate containers

after each use. Rinse the water and condensate containers

by hand or in the dishwasher and dry carefully. This will avoid

limescale deposits.

When removing the water and condensate containers, water

may drip into the slide-in compartments. Wipe the slide-in

compartments dry.

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Cleaning and Care

Oven interior

The oven interior is made from stainless steel which has been

treated with a PerfectClean finish. See "Cleaning and Care

-PerfectClean".

For easy cleaning of the oven interior you can remove the

door and the side runners.

After a program using steam

Remove:

– condensate with a sponge or soft cloth,

– light, greasy soiling with a sponge, liquid dish soap and

warm water. Rinse with clean water.

After rinsing, dry the oven interior with a soft cloth. You can

then leave the oven to dry automatically (see "Maintenance -

Drying").

After Roasting, Broiling or Baking

Clean the oven after each roasting, broiling or baking

program, otherwise items can become baked on and hard to

remove.

Clean the oven interior with a dish sponge, hot water and

liquid dish soap.

If necessary, use the scouring pad on the reverse of a

non-stick dish sponge to remove the soiling.

Rinse and wipe thoroughly with clean water, and dry the

surfaces.

Soaking the soiling for a few minutes with a solution of liquid

dish soap and warm water can make cleaning easier, or if the

program "Maintenance - Soak" is used (See "Maintenance").

Do not use oven cleaners, because its residue cannot be

removed.

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Cleaning and Care

Door seal

Grease deposits on the seal between the inside of the oven

door and the oven interior can cause it to become brittle and

cracked. Clean the door seal after every baking, broiling or

roasting program using a clean, damp cloth without

detergent or with a clean sponge, liquid dish soap and warm

water. Wipe dry with a soft cloth.

Replace the seal with a new one if it becomes porous or

brittle. Door seals are available from Miele.

PerfectClean

The surfaces of the oven interior, side runners have a

PerfectClean finish. This creates an optical effect that makes

the surface appear iridescent. The PerfectClean finish is a

smooth, nonstick surface that cleans easily with a sponge.

For optimal use, it is important to clean the surfaces each

time the Combi Steam Oven is used.

The surface will become harder to clean and the anti-stick

properties will deteriorate if soiling is not removed after each

use and allowed to build up.

Multiple uses without cleaning leads to increased cleaning.

Soiling, such as spilled fruit juice and cake mixtures, is best

removed while the oven is still warm.

Spilled fruit juices may cause lasting discoloration of the

surfaces. This will not affect the properties of the

PerfectClean finish.

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Cleaning and Care

Remove cleaning residues. Cleaning residues reduce the

non-stick effect.

The following cause lasting damage to the PerfectClean

surfaces and must not be used:

– abrasive cleaning agents e.g. powder or cream cleansers,

pumice stones,

– cleaners for ceramics cooktops,

– ceramic and stainless steel cleaners,

– steel wool,

– abrasive sponges, e.g. pot scrubbers or sponges which

have been previously used with abrasive cleaning agents,

– oven cleaners must not be used on hot PerfectClean

surfaces at higher temperatures, or left on too long,

– cleaning in the dishwasher,

– spot cleaning with mechanical cleaning devices.

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Cleaning and Care

Maintenance

Soak

Soiling after roasting can be soaked using this program.

^ Allow the oven interior to cool down.

^ Remove all accessories and fill the water container.

^ Select "Maintenance".

^ Select "Soak" and follow the instructions in the display.

The soaking process takes about 10 minutes.

Drying

Residual moisture in inaccessible places inside the oven is

dried.

^ Dry the oven interior with a soft cloth.

^ Select "Maintenance".

^ Select "Drying".

The drying process takes about 20 minutes.

Rinse

In this process, the water-carrying components are rinsed.

Any food residue is flushed out.

^ Select "Maintenance".

^ Select "Rinsing" and follow the instructions in the display.

The rinsing process takes about 10 minutes.

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Cleaning and Care

Descaling

We recommend that you use Miele Descaling Tablets (see

"Optional accessories") for descaling the appliance. They

have been specifically designed for optimal descaling of

Miele products. Other descaling agents, which - in

addition to citric acid - may contain other acids and/or

other undesirable substances such as chlorides, might

damage the product. Also, the desired effect cannot be

guaranteed if the descaling solution does not have the

required concentration.

Ensure that the descaling agent does not come into

contact with the door handle or the metal control panel as

this could cause marks. Wipe the descaling agent imme-

diately from these surfaces.

The appliance will need descaling after a certain number of

operating hours. After turning the appliance on, a message

will appear in the display to tell you that 10 cooking cycles

remain. Only cooking programs which use steam are

counted. The appliance will lock out after you have run the

last remaining program which uses steam.

We recommend that you descale the appliance before it

locks. The entire descaling process takes about 40 minutes.

During the process water must be added twice.

^ Turn on the device and select "Maintenance / Descale".

The display shows the message "Please wait ...". The

descaling process is being prepared. This may take several

minutes.

Once preparation is complete, you will be prompted to fill the

water container.

^ Put approx. 4 cups (1 liter) of water into the water container

and add 2 Miele descaling tablets.

^ Push the water container into the appliance until it

connects, and follow the instructions on the display.

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Cleaning and Care

After the final confirmation of "OK" the descaling starts.

The descaling program can be canceled only during the

first 6 minutes.

Do not turn the appliance off during the descaling program,

since then the program has to be restarted.

After a period of about 25 minutes there is a rinse cycle.

^ Follow the display prompts.

After the expiration of the remaining time the display shows

"Empty condensate container".

^ Follow the instructions on the display and confirm with

"OK".

This ends the descaling program. The display shows an

appropriate message.

After descaling

^ Turn the appliance off.

^ Remove the water container and dry it.

^ Open the door.

^ Dry the oven interior.

Make sure the appliance is completely dry before closing

the door.

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Cleaning and Care

Oven door

Removing the door

Before the door can be removed the release levers on both

door hinges must be unlocked.

^ Open the door fully.

^ Unlock the release levers on both door hinges by pushing

on them. Turn the release levers until they click and are in a

slanted position.

Risk of injury.

Never pull the door off the brackets in the horizontal

position. This will cause them to snap back, and damage

the device.

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Cleaning and Care

^ Close the door until it stops.

^ Holding the door evenly with both hands, lift the door up at

a slant and off the hinges.

Do not lift the door at the door handle. The handle and

door panels could be damaged.

Make sure that the door is not tilted during removal.

Refitting the door

^ Insert the back of the door on the hinges.

Make sure that the door is not tilted.

^ Open the door fully.

^ Turn the release levers until they click in the vertical

position.

It is essential that the release levers are locked again after

cleaning, otherwise the door could work itself loose from

the hinges and be damaged.

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Frequently asked questions

,^{Repairs should only be carried out by an authorized technician in}

accordance with local and national safety regulations. Unauthorized repairs

could cause injury or appliance damage.

Problem

Possible cause and remedy

The appliance cannot The circuit breaker has tripped.

be turned on.

^ Reset the circuit breaker (see the data plate for

minimum amperage).

There may be a technical fault.

^ Reset the circuit breaker if it has tripped.

If this is not the case, disconnect the appliance from the

power supply for 1 minute.

Reconnect the power and turn the appliance on. If it still

does not heat, contact Miele Technical Service.

The demo program is ^ Deactivate the demo program (see "Settings -

Showroom Program").

set and the device

does not heat.

The fan can still be

heard after the

The appliance is equipped with a fan that directs vapors

from the oven interior to the outside. The fan will continue

appliance has been to run for a while after the appliance has been turned off.

turned off.

The fan automatically turns off after some time.

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Frequently asked questions

Problem

Possible cause and remedy

You can hear a noise

(humming) when the

appliance is turned on,

when it is operating,

and after it has been

turned off.

Water is being pumped in or out.

– This noise does not indicate a malfunction or a

defect. This happens during pumping in and out of

water.

After moving the

The boiling point of water has changed because the

new installation location differs by at least 984' (300 m)

in altitude from the old.

appliance to another

location it no longer

switches from the

preheating phase to the

cooking phase.

^ To do this, descale the appliance (see "Cleaning and

care - Descale").

During operation an

unusually large amount

of steam escapes or

steam escapes from

parts of the steam oven

where it does not

The door is not properly closed.

^ Close the door.

The door gasket is not seated properly.

^ Press the door gasket all the way around the door to

make sure it is fitted evenly.

usually.

The door seal is damaged, e.g. cracks.

^ Replace the gasket.

The control panel does Something is obstructing the panel.

not open/close

^ Remove the obstruction.

automatically despite

The finger pinch protection is very sensitive, so it may

repeatedly pressing the

happen occasionally that the control panel does not

open or close.

? button.

^ Open/close the panel manually (see end of

"Frequently Asked Questions").

If the problem occurs very often, contact Miele.

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Frequently asked questions

Problem

Possible cause and remedy

The oven lighting

does not work.

A bulb has burned out.

^ Contact Miele to replace the lamp.

The "Start time"

These functions are not available when using "Menu

Cooking" or "Maintenance".

function does not

show on the display.

The oven interior is too hot, e.g at the end of a cooking

program.

^ Let the oven interior cool down with the door open.

Cakes and pastry are The set temperature is not the same as specified in the

not cooked properly recipe.

after following the

The grease filter is inserted in the back panel. Baking will

times given in the

take longer if this is in place.

recipe.

The recipe has been changed. For example, a moister

mix or more eggs can lengthen the bake time.

Cakes / pastry are

unevenly browned.

The temperature was set too high.

The grease filter on the back wall was not removed.

More than two levels were used for baking.

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Frequently asked questions

Problem

Possible cause and remedy

F and a number

appear in the

display:

F 10

The suction hose in the water container is

– not properly attached.

– not vertical.

^ Correct the position of the suction hose:

F 11

F 20

Drain hose clogged.

^ Descale the appliance. If the fault message shows again,

contact Miele.

F 44

F 55

Communications failure

^ Turn the appliance off and after a few minutes on again.

If the error message still appears, contact Miele.

The maximum length of time for operating in a mode has

been exceeded and the safety shutdown has turned the

appliance off.

^ The appliance can be used again immediately by simply

turning it off and back on again.

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Frequently asked questions

Problem

Possible cause and remedy

F 196

There is a technical fault.

^ Turn the appliance off and then back on again.

The drain filter in the oven floor is not installed properly.

^ Turn off the appliance, seat the filter properly:

and turn the appliance back on.

If the error message shows again in spite of solving the

problem(s), contact Miele.

F..

Technical fault

Other fault messages

^ Turn the appliance off and contact Miele.

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Frequently asked questions

Manually opening the control panel

Manually closing the control panel

^ Open the appliance door carefully.

^ Grasp the panel at top and bottom.

^ Gently push the panel downwards.

^ First, pull the panel forward and out.

^ Push the panel back in.

^ Then, gently push the panel

upwards.

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Optional accessories

Miele offers a variety of additional accessories for its

appliances including Miele-branded cleaning and

conditioning products.

These products can be easily ordered from the miele website

and your Miele dealer.

Cooking pans

There are a number of perforated and soiled cooking pans in

different sizes.

The cooking pans with a width of 12 3/4" (325 mm) cannot be

inserted directly into the side runners; the wire oven rack is

needed as well.

DGGL 1

DGG 2

DGG 3

DGGL 4

Perforated cooking pan

12 3/4" x 6 7/8" x 1 1/2" (WXDXH)

325 x 175 x 40 mm (WxDxH)

Solid cooking pan

12 3/4" x 6 7/8" x 2 1/2" (WXDXH)

325 x 175 x 65 mm (WxDxH)

Solid cooking pan

12 3/4" x 10 7/16" x 2 1/2" (WXDXH)

325 x 265 x 65 mm (WxDxH)

Perforated cooking pan

12 3/4" x 10 7/16" x 2 1/2" (WXDXH)

325 x 265 x 65 mm (WxDxH)

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Optional accessories

DGGL 5

Perforated cooking pan

12 3/4" x 6 7/8" x 2 1/2" (WXDXH)

325 x 175 x 65 mm (WxDxH)

DGGL 6

Perforated cooking pan

12 3/4" x 6 7/8" x 4" (WXDXH)

325 x 175 x 100 mm (WxDxH)

DGG 7

Solid cooking pan

12 3/4" x 6 7/8" x 4" (WXDXH)

325 x 175 x 100 mm (WxDxH)

DGGL 8

Perforated cooking pan

12 3/4" x 10 7/16" x 1 1/2" (WxDxH)

325 x 265 x 40 mm (WxDxH)

DGG 11

Solid cooking pan

11 3/4" x 14" x 3/4" (WxDxH)

300 x 350 x 20 mm ((WxDxH)

DGGL 12

Perforated cooking pan (included accessory)

17 11/16" x 15 3/8" x 1 1/2" (WxDxH)

450 x 390 x 40 mm (WxDxH)

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Optional accessories

DGGL 20

DGG 20

DGD 1/3

DGD 1/2

Perforated cooking pan (included accessory)

17 11/16" x 7 ½" x 1 1/2" (WxDxH)

450 x 190 x 40 mm (WxDxH)

Solid cooking pan (included accessory)

17 11/16" x 15 3/8" x 1 1/2" (WxDxH)

450 x 190 x 40 mm (WxDxH)

Lid for 12 13/16" (325 x 175 mm) cooking pans

Lid for 12 13/16" x 10 7/16" (325 x 265 mm) cooking pans

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Optional accessories

Other:

DGA Rack for Cooking Pans

PerfectClean finish, to hold 12 13/16" (325 mm) wide pans.

- It is inserted into the runners between the rails of a shelf

level -

Universal tray

1 Universal tray

- It is inserted in the runners between the rails of a shelf level -

Wire oven rack

1 Wire oven rack

- It is inserted in the runners between the rails of a shelf level -

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Optional accessories

Gourmet Casserole Dish

Die-cast aluminum dish with a non-stick finish and stainless

steel lid. Fits directly into a side runner. Also suitable for

ceramic cooktops. Not suitable for use on induction or gas

cooktops.

HUB 5000-XL

Depth 13 3/4" (35 cm), maximum capacity approx. 17.6 lbs

(8 kg)

The dish cannot be placed in the appliance with the lid on.

Gourmet casserole lid

The casserole lid is made from stainless steel

HBD 60-35

fits the HUB 5000-XL

Round baking form

For the preparation of pizza, flat cakes made from yeast or

batter, sweet and savory tarts, baked desserts, pita bread,

Swiss tarts, quiche, or for warming up frozen cake or pizza.

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Optional accessories

Cleaning and care products

Descaling Tablets 6 tablets

To descale the appliance

Ceramic and Stainless Steel Cleaner 250 ml

Removes discoloration from cooking pans

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Installation Instructions

IMPORTANT: SAVE FOR THE LOCAL ELECTRICAL INSPECTOR'S USE

Information is subject to change. Please refer to our website to obtain the most

current product specification, technical & warranty information.

To prevent accidents

and appliance damage

read these instructions

before

installation or use.

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IMPORTANT SAFETY INSTRUCTIONS

Be certain your appliance is

properly installed and grounded by a

,^{WARNING - Read all instructions}

before installation or use of the

steam oven to prevent injury and

machine damage.

qualified technician. To guarantee the

electrical safety of this appliance,

continuity must exist between the

appliance and an effective grounding

system. It is imperative that this basic

safety requirement be met. If there is

any doubt, have the electrical system of

the house checked by a qualified

electrician.

Before installation make sure that

the voltage and frequency listed on the

data plate correspond with the

household electrical supply. This data

must correspond to prevent injury and

machine damage. Consult a qualified

electrician if in doubt.

Note to the installer:

Installation, repair and maintenance

work should be performed by a Miele

authorized service technician. Work by

unqualified persons could be

Please leave these instructions with the

consumer of the appliance for the local

building inspectors use.

dangerous and may void the warranty.

Do not operate any appliance with a

damaged cord or plug or if the

SAVE THESE

INSTRUCTIONS

appliance has been damaged in any

manner. Return the appliance to the

nearest authorized service facility for

examination, repair or adjustment.

Make sure that the outlet is easily

accessible after installing the

appliance.

This appliance is not to be used in

mobile installations, such as ships.

The appliance must be placed so

that the content of the cooking pan on

the top shelf level can be seen. Only in

this way can scalding from spilling hot

food and hot water be avoided.

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Installation reference

Dimension details of the appliance front

* Appliances with glass front

** Appliances with metal front

151

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Installation reference

Control panel swivel range

The area in front of the control panel

must not be blocked by anything (such

as a door handle) this would hinder the

control panel from opening and closing.

152

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Appliance and installation dimensions

Wall cabinet installation

aCombi Steam Oven

bInstallation niche

cPower supply to the appliance

dRecommended location for electrical connection

ePower cord

* Appliances with glass front

** Appliances with metal front

153

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Appliance and installation dimensions

Cut-outs for venting the Combi Steam Oven

To ensure that the Combi Steam Oven has adequate ventilation, the following

cut-outs measuring 19 11/16" x 1 9/16" (500 x 40 mm) must be made:

ain the top of the cabinet

bin the center shelf above the installation niche

The cabinet housing must not have a back panel fitted behind the installation

niche.

154

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Appliance and installation dimensions

Undercounter installation

If the appliance is to be installed under a cooktop, observe the instructions for

installation of the cooktop and its installation height.

aCombi Steam Oven

bInstallation niche

cPower supply to the appliance

dRecommended location for electrical connection

ePower cord

* Appliances with glass front

** Appliances with metal front

155

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Appliance and installation dimensions

Cut-outs for venting the Combi Steam Oven

To ensure that the Combi Steam Oven has adequate ventilation, the following

cut-outs measuring 19 11/16" x 1 9/16" (500 x 40 mm) must be made:

ain the appliance support base

bin the bottom of the cabinet space below

The cabinet housing must not have a back panel fitted behind the installation

niche.

156

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Appliance and installation dimensions

Installation in combination with an oven

aCombi Steam Oven

bInstallation niche

cPower supply to the appliance

dRecommended location for electrical connection

ePower cord

fOven

* Appliances with glass front

** Appliances with metal front

157

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Appliance and installation dimensions

Cut-outs for venting the Combi Steam Oven

To ensure that the Combi Steam Oven has adequate ventilation, the following

cut-outs measuring 19 11/16" x 1 9/16" (500 x 40 mm) must be made:

ain the top of the cabinet

bin the center shelf above the installation niche

The cabinet housing must not have a back panel fitted behind the installation

niche.

Cut-out for venting the oven:

Please refer to the installation instructions for the oven.

158

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Appliance and installation dimensions

Installation in combination with ESW 6x14

aCombi Steam Oven

bInstallation niche

cPower supply to the appliance

dRecommended location for electrical connection

ePower cord

fWarming drawer

* Appliances with glass front

** Appliances with metal front

159

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Appliance and installation dimensions

Cut-outs for venting the Combi Steam Oven

To ensure that the Combi Steam Oven has adequate ventilation, the following

cut-outs measuring 19 11/16" x 1 9/16" (500 x 40 mm) must be made:

ain the top of the cabinet

bin the center shelf above the installation niche

The cabinet housing must not have a back panel fitted behind the installation

niche.

160

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Installing the appliance

^ Push the appliance into the installation niche and align it.

The appliance must be level, so that the steam generator

can operate properly.

Deviation from the horizontal should not exceed 2°.

^ Secure the appliance to the left and right side of the

cabinet with the two supplied 1/8" x 1" (3.5 x 25 mm) wood

screws.

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Electrical connection

Power supply

,^{CAUTION: Before installation or}

servicing, disconnect the power

supply by either removing the fuse,

shutting off the main power or

manually "tripping" the circuit

breaker.

Installation, repairs and other work

by unqualified persons could be

dangerous.

^ Be sure your electrical supply

matches the data plate.

Installation work and repairs should

only be performed by a qualified

technician in accordance with all

applicable codes and standards.

Repairs and service by unqualified

persons could be dangerous.

Power supply

This appliance is equipped with a 5 ft

(1.5 m) long power cord with a

three-prong grounding plug ready for

connection to a 240 V, 20 A, 60 Hz

power supply.

Before connecting the appliance to

the power supply, make sure that

the voltage and frequency listed on

the rating label correspond with the

household electrical supply. This

data must correspond to prevent

appliance damage.

Further installation details are on the

wiring diagram.

Only operate the appliance after it

has been installed.

If there is any question concerning

the electrical connection of this

appliance to your power supply,

please consult a licensed electrician

or contact Miele’s Technical Service

Department.

Installer:

Please leave these instructions with

the consumer.

162

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After sales service

In the event of a fault which you cannot MieleCare

correct yourself please contact the

(USA only)

Miele Technical Service Department at

the phone numbers listed on the back

of this booklet.

MieleCare, our Extended Service

Contract program, gives you the

assurance of knowing that your

When contacting the Technical Service

Department, please quote the model

and serial number of your appliance.

These are shown on the data plate.

appliance investment is covered by

5 years of worry free ownership.

MieleCare is the only Extended Service

Contract in the industry that guarantees

repairs by a Miele Authorized Service

Provider using genuine Miele parts.

Only genuine Miele parts installed by

factory trained professionals can

guarantee the safety, reliability, and

longevity of your Miele appliance.

Please note that unless expressly

approved in writing by Miele’s Service

department, Extended Service

Contracts offered by other providers for

Miele products will not be recognized

by Miele. Our goal is to prevent

unauthorized (and untrained) service

personnel from working on your Miele

products, possibly doing further

damage to them, you and/or your

home.

To learn more about MieleCare

Extended Service Contracts, please

contact your appliance dealer or visit

us online at:

http://mieleusa.com/mielecare

163

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Copyrights and Licenses

For the operation and control of the appliance, Miele uses software.

The copyright powers of Miele and other software vendors concerned (e.g.

Adobe) are to be respected.

Miele and its suppliers reserve all rights to the software components.

Specifically prohibited are:

– Reproduction and distribution,

– Production of changes and derived items,

– Decompilation, reverse engineering, disassembly and otherwise reducing the

software.

This product contains Adobe® Flash® Player software under license from Adobe

Systems Incorporated, Adobe Macromedia Software LLC. Adobe and Flash are

registered trademarks of Adobe Systems Incorporated.

The software also contains integrated components covered under the GNU

General Public License and other Open Source Licenses.

You can obtain an overview of the integrated open source components together

with a copy of the license at www.miele.com/device-software-license_en after

entering your specific product name.

Miele submits the source code for all components under the GNU General Public

License and similar Open Source Licenses licensed software.

To obtain such a source code, please send an e-mail to info|miele.com.

164

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Caring for our environment

Disposal of packing material

Disposal of an old appliance

The transport and protective packing

materials are environmentally friendly

for disposal and may be recyclable.

Old appliances may contain materials

that can be recycled. Please contact

your local recycling authority about the

possibility of recycling these materials.

Ensure that any plastic wrap is

disposed of safely and kept out of the

reach of children. Danger of

Before discarding an old appliance

ensure that it presents no danger to

children while being stored for

disposal. Unplug it from the outlet, cut

off its power cord and remove any

doors to prevent hazards.

suffocation! Danger of suffocation!

165

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INFORMATION IS SUBJECT TO CHANGE. PLEASE REFER TO OUR WEBSITE

TO OBTAIN THE MOST CURRENT PRODUCT SPECIFICATIONS, TECHNICAL

& WARRANTY INFORMATION.

167

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DGC 6700 / DGC 6800

en - US, CA

M.-Nr. 09 855 050 / 01

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